[Zone] Bacon Bolognese

8 pieces Oscar Meyer Center Cut Bacon, chopped
1 medium/large onion, chopped
1 bunch of small carrots (about 200g), chopped
4 tsp minced garlic
1 20-oz package Jennie-O Italian Seasoned Lean Ground Turkey
10 oz (dry) Barilla Plus Rotini pasta
1-1/2 cup Classico Fire Roasted Tomato and Garlic pasta sauce
1/2 cup Heavy Whipping Cream

Start to heat boiling water for the pasta while crisping the bacon in the bottom of a separate pot over medium high heat. Cook the Barilla Plus rotini for 10 minutes whenever the water is ready, stirring occasionally, then drain and divide evenly into 11 2-cup bowls.

When the bacon is done, use a slotted spoon to remove from left over bacon grease and pour half the grease into a safe container to save for later. Decrease heat to medium and sautee carrots, onion and garlic in the remaining grease in the bottom of the pot. Add turkey and separated grease after 5-10 minutes. Cook until turkey is no longer pink. Add pasta sauce, at least half of the cooked bacon, cover and simmer until slightly thickened, stirring occasionally, about 15 minutes. Stir in heavy cream and simmer additional 5 minutes or until meat sauce is desired consistency. (I like mine a little thicker so sealed bowls are less likely to leak during transport.)

Divide sauce and whatever cooked bacon on top of pasta in the individual bowls. You can add salt & pepper to taste, but I find that the turkey and pasta sauce combined have quite a bit of seasoning already.

Serving Size: makes 11 2-cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user JOSIENUTTER.