---
title: Turkey Bolognese with Orzo
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/turkey-bolognese-with-orzo-6969426c850f974aa213066f
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Easy Prep
  - Protein Smart
rating: 3.5
rating_count: 1600
source_chef: Oliver Meder
review_highlights:
  - theme: Flavor
    text: Many found this quite bland and lacking the rich tomato flavor expected from bolognese.
  - theme: Ease of prep
    text: Simple recipe overall, though finely dicing the carrots takes extra time and effort.
nutrition:
  calories: 860
  protein: 67
  fat: 33
  saturated fat: 11
  carbohydrates: 64
  sugar: 11
  fiber: 6
  cholesterol: 225
  sodium: 770
  potassium: 1380
  calcium: 180
  iron: 3.7
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Orzo/turkey-bolognese-with-orzo.avif"
---

Bring a #medium pot{} of salted water to a boil. Wash and dry produce. Halve, peel, and finely dice @onion{2%unit}. Trim, peel, and finely dice @carrot{12%oz} using a #peeler{}.

Once water is boiling, add @orzo pasta{8%oz} 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{}.

While orzo cooks, heat a drizzle of @cooking oil{1%tsp} in a #large pan{} over medium-high heat. Add @ground turkey{40%oz}* 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{2%tsp}. Cook, stirring occasionally, until onion starts to become translucent, ~{3%minutes}. Season with salt and pepper.
Stir in @tomato paste{2%unit}, 1 cup water, ¼ tsp @sugar{½%tsp} (2 cups water and ½ tsp sugar for 4 servings), and @chicken stock concentrate{2%unit}. 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{4%tbsp}. Taste and season with salt and pepper.

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.

Meanwhile, in a #small bowl{}, whisk together @dijon mustard{4%tsp}, half the @red wine vinegar{5%tsp}, a drizzle of @olive oil{2%tsp}, 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{4%oz} with as much vinaigrette as you like.
Grate half the @parmesan cheese block{2%unit} over salad using a #grater{}.

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