Turkey Bolognese with Orzo

🥘 Ingredients

• black pepper
• carrot
  12 oz
• chicken stock concentrate
  2 unit
• cooking oil
  1 tsp
• creme fraiche
  4 tbsp
• dijon mustard
  4 tsp
• garlic powder
  2 tsp
• ground turkey
  40 oz
• mixed greens
  4 oz
• olive oil
  2 tsp
• onion
  2 unit
• orzo pasta
  8 oz
• parmesan cheese block
  2 unit
• red wine vinegar
  5 tsp
• salt
• sugar
  ½ tsp
• tomato paste
  2 unit

🍳 Cookware

• medium pot
• peeler
• strainer
• large pan
• small bowl
• whisk
• large bowl
• grater

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, peel, and finely dice onion . Trim, peel, and finely dice carrot using a peeler .

   onion: 2 unit, carrot: 12 oz
2. 

   2

   Once water is boiling, add orzo pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 8 minutes . Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain using a strainer .

   orzo pasta: 8 oz
3. 

   3

   While orzo cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground turkey * and season with salt and black pepper . Cook, breaking up meat into pieces, until turkey is browned and cooked through, ⏱️ 5 minutes . Add onion, carrots, and garlic powder . Cook, stirring occasionally, until onion starts to become translucent, ⏱️ 3 minutes . Season with salt and pepper. Stir in tomato paste , 1 cup water, ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings), and chicken stock concentrate . Cover and reduce heat to low; simmer until veggies are tender and sauce has thickened slightly, ⏱️ 11 minutes . TIP: If sauce becomes too thick, add a splash of reserved pasta cooking water. Stir in creme fraiche . Taste and season with salt and pepper.

   cooking oil: 1 tsp, ground turkey: 40 oz, salt, black pepper, garlic powder: 2 tsp, tomato paste: 2 unit, sugar: ½ tsp, chicken stock concentrate: 2 unit, creme fraiche: 4 tbsp
4. 

   4

   To pan with turkey mixture, stir in tomato paste, stock concentrate, 1 cup water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Cover and reduce heat to low. Simmer, stirring occasionally, until veggies are tender and sauce has thickened slightly, ⏱️ 11 minutes . TIP: If sauce becomes too thick, add a splash of reserved pasta cooking water. Stir in creme fraiche. Taste and season with salt and pepper.
5. 

   5

   Meanwhile, in a small bowl , whisk together dijon mustard , half the red wine vinegar , a drizzle of olive oil , salt, and pepper (all the vinegar and a large drizzle of olive oil for 4 servings) using a whisk . Once sauce and pasta are done, in a large bowl , toss mixed greens with as much vinaigrette as you like. Grate half the parmesan cheese block over salad using a grater .

   dijon mustard: 4 tsp, red wine vinegar: 5 tsp, olive oil: 2 tsp, mixed greens: 4 oz, parmesan cheese block: 2 unit
6. 

   6

   Divide pasta between shallow bowls. Top with Bolognese sauce. Grate remaining Parmesan over top. Serve with salad on the side.