Turkey Bolognese With Fettucine


  • 1 Tbsp. Bertolli® ClassicoTM Olive Oil
  • 2 medium carrots, chopped
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 lb. ground turkey
  • 1/4 cup dry red wine [or chicken broth]
  • 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
  • 2 Tbsp. chopped fresh parsley leaves (optional)
  • 1 box (12 oz.) fettuccine, cooked and drained


  1. Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook carrots, onion and celery, stirring frequently, 5 minutes or until vegetables are tender. Add turkey and cook, breaking up with spoon, until turkey is thoroughly cooked. Stir in wine and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Stir in Sauce and parsley. Simmer, stirring occasionally, 5 minutes. Season, if desired, with salt and ground black pepper. Serve over hot fettuccine.