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Turkey Bolognese with Rigatoni

Turkey Bolognese with Rigatoni reads umami 6.8, richness 5.4 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Italian-American main, about 58 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.6 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 3.7 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.8 · Richness 5.4 · Salinity 5.0 · Allium 4.1 · Sweetness 3.6 · Herbaceous 3.5 · Sourness 2.9 · Fruity 2.8 · Funk & Ferment 2.5 · Citrus 2.5 · Floral 1.9 · Earthy 1.8 · Nutty 1.8 · Smoke 1.5 · Warm Spice 1.4 · Bitterness 1.1 · Heat 0.7

What's in it (16)

• olive oil — 27 g
• pancetta — 113 g
• yellow onion — 110 g
• carrots — 120 g
• celery — 80 g
• garlic — 9 g
• turkey meat — 567 g
• tomato paste — 44 g
• regular milk — 237 g
• dry white wine — 177 g
• tomatoes — 794 g
• salt — 7 g
• black pepper — 3 g
• rigatoni pasta — 454 g
• parmesan cheese — 57 g
• basil — 15 g

Time & effort: about 58 min · effort: involved

Nutrition (per 100 g, engine-estimated): 158.2 kcal, 10.9 g protein, 3.4 g fat, 19.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Bring a large pot of generously salted water to a boil; you'll cook the rigatoni in it while the sauce simmers.
2. Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the edges are crisp, 4-5 minutes.
3. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened and just starting to turn golden at the edges, 6-7 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Add the ground turkey, breaking it into small pieces with a spoon, and season with the salt and pepper. Cook, stirring, until no longer pink and an instant-read thermometer reads 165°F, 5-6 minutes.
6. Push the meat to one side of the pot, add the tomato paste to the cleared spot, and cook it alone until it darkens slightly and smells toasty, 1-2 minutes, then stir it through the meat.
7. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer until nearly evaporated, 2-3 minutes.
8. Add the milk and simmer, stirring occasionally, until it's mostly absorbed into the meat and any graininess is gone, 4-5 minutes — this is what keeps the lean turkey tender instead of dry and crumbly.
9. Stir in the crushed tomatoes, bring to a gentle simmer, and cook uncovered, stirring occasionally, until thickened and deep red-brown, 12-15 minutes. Meanwhile, cook the rigatoni in the boiling water until al dente, 10-12 minutes; reserve 1 cup of the pasta water, then drain.
10. Add the drained rigatoni to the sauce along with a splash of the reserved pasta water, and toss over low heat until every piece is coated and glossy, 1-2 minutes.
11. Remove from the heat and stir in half the Parmesan until melted through. Plate and top with the remaining Parmesan and the torn basil.

Dishes with a similar flavor shape

• Spicy Sausage Rigatoni — Italian-American
• Nduja-Style Rigatoni with Whipped Ricotta — Italian
• Pasta Primavera with Spring Vegetables — Italian-American
• Creamy Sun-Dried Tomato Chicken Pasta — Italian-American
• Baked Rigatoni with Meat Sauce — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.