Creamy Turkey Bolognese
over Cavatappi or Polenta with Carrots & Parmesan
Rich, creamy beef Bolognese simmers with tomatoes, aromatics, and a touch of dairy for extra silkiness, then is spooned over your choice of springy cavatappi or velvety polenta. Served with tender carrots and a shower of Parmesan, it’s a cozy, satisfying dinner that feels slow-cooked—but comes together on any weeknight.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Carrot
14 ounce
Marinara Sauce
10 ounce
Ground Turkey
1 unit
Precooked Polenta
6 ounce
Cavatappi Pasta
(Contains: Wheat)
6 tablespoon
Cream Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Parsley
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
If making pasta, bring a large pot of salted water to a boil.
Wash and dry produce.
Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 8-11 minutes. Drain.
Heat a small pot over medium heat. Add polenta and ⅓ cup water (⅔ cup for 4 servings). Mash until mostly smooth, 30-60 seconds.
Whisk in two packets cream cheese and 2 TBSP butter (four packets cream cheese and 4 TBSP butter for 4); cook, whisking occasionally, until thickened, 3-4 minutes. Season with a big pinch of salt and pepper. TIP: If polenta seems thick, add water 1 TBSP at a time until it reaches desired consistency.
Keep covered off heat until ready to serve.
While pasta and/or polenta cook, heat a drizzle of oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.
Increase heat under pan with carrot to medium high and add another drizzle of oil. Push carrot to one side.
Add beef* to empty side of pan. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Sprinkle with Italian Seasoning; cook, stirring, until beef is cooked through, 4-6 minutes more. Season generously with salt and pepper.
Stir carrot and beef to combine.
Stir in marinara and ⅓ cup water (½ cup for 4 servings). Reduce to a simmer and cook until sauce has slightly thickened, 3-4 minutes.
Reduce heat to low. Stir in one packet cream cheese (two packets for 4) until thoroughly combined.
Add half the parsley and 1 TBSP butter (2 TBSP for 4); stir until butter has melted. Season with salt and pepper.
If you made pasta, in a large bowl, toss drained cavatappi with 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper until butter has melted.
Divide your choice of pasta or polenta between bowls and top with Bolognese. Top with Parmesan and remaining parsley. Serve.
