Turkey Bolognese with Shell Pasta

Ingredients

• 1,5 su bardağı sek kırmızı şarap (isteğe bağlı) · 297 kcal
• 15 g kurutulmuş porçini mantarı (isteğe bağlı) · 44 kcal
• 1 su bardağı doğranmış kuru soğan · 58 kcal
• yarım su bardağı doğranmış kereviz sapı · 7 kcal
• 1 su bardağı ince dilimlenmiş veya rendelenmiş havuç · 47 kcal
• 1 yemek kaşığı ince kıyılmış sarımsak · 12 kcal
• 1 yemek kaşığı zeytinyağı · 121 kcal
• 340 g yağsız hindi kıyması · 689 kcal
• 1 tatlı kaşığı anason tohumu · 8 kcal
• 1/4 çay kaşığı tuz
• 225 g deniz kabuğu makarna · 342 kcal
• 4 yemek kaşığı tuzsuz domates salçası · 64 kcal
• yarım su bardağı rendelenmiş parmesan peyniri · 162 kcal

Method

1. If using optional ingredients, bring the red wine to a boil in a medium saucepan, stir in the dried mushrooms, cover, and simmer on low for 20 minutes. Meanwhile, finely chop the onion, celery, carrots, and garlic.
2. Bring a large pot of water to a boil for the pasta. At the same time, heat the olive oil in a large nonstick pan over medium-high heat. Add the ground turkey, anise seed, and salt, browning and crumbling the meat for 5 to 10 minutes.
3. Cook the shell pasta in the boiling water for 10 to 12 minutes until al dente, then drain.
4. Add the chopped vegetables to the browning turkey, reduce heat to medium, and cook for 10 minutes until soft. Stir in the tomato paste and simmer for 5 to 10 minutes. If using the optional wine and mushrooms, strain the wine directly into the turkey mixture, chop the mushrooms finely, add them to the pan, and simmer for an extra 10 to 15 minutes.
5. Toss the drained pasta with the turkey bolognese sauce until well combined. Divide into plates and top each serving with shredded parmesan cheese.

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