Laura Mariano
Introduction to Turkey Bolognese
Cozy weeknight dinners call for something hearty yet wholesome, and Turkey Bolognese fits the bill perfectly. This lighter twist on the Italian classic brings all the comfort of a slow-simmered ragù while keeping things lean and nutritious. Ideal for healthier pasta nights or meal prep, it’s a dish that satisfies without weighing you down.
Instead of the traditional beef and pork, ground turkey takes center stage, simmered gently with aromatic vegetables, tomatoes, wine, and herbs. The result is a sauce that’s rich and savory, yet lighter in calories and fat. It clings beautifully to pasta, making every bite flavorful and satisfying.
Whether ladled over spaghetti, folded into lasagna, or served with zucchini noodles for a low-carb option, Turkey Bolognese is versatile and crowd-pleasing. It’s the kind of recipe that feels indulgent but is balanced enough for everyday cooking.
The Origins of Bolognese Sauce
Bolognese, or ragù alla bolognese, hails from Bologna, Italy, and is one of the most iconic pasta sauces in Italian cuisine. Traditionally, it’s made with a combination of beef, pork, pancetta, milk, wine, and tomatoes, simmered slowly to develop deep, layered flavors.
Over time, adaptations have emerged to suit modern tastes and dietary preferences. Turkey Bolognese is one such variation, offering a leaner, protein-rich alternative while preserving the essence of the dish. By swapping in ground turkey, the sauce becomes lighter but still hearty, making it perfect for those seeking a healthier option without sacrificing flavor.
Flavor Profile Breakdown
- Savory turkey base: Lean ground turkey provides a mild, slightly sweet flavor that absorbs seasonings beautifully.
- Aromatic vegetables: Onion, carrot, and celery form the classic soffritto, adding depth and natural sweetness.
- Tomato richness: Crushed tomatoes or passata bring acidity and body, balanced with wine for complexity.
- Herbs: Rosemary, thyme, and bay leaf infuse the sauce with earthy notes.
- Creamy finish: A splash of milk or Parmesan rounds out the sauce with richness.
Together, these elements create a sauce that’s savory, aromatic, and comforting, with a balance of acidity, sweetness, and creaminess.
Ingredient Breakdown
- Ground turkey: Lean yet flavorful; dark meat adds richness.
- Vegetables: Onion, carrot, celery, and garlic form the aromatic base.
- Tomatoes: Tomato paste, crushed tomatoes, or passata provide depth and body.
- Wine: White or red wine enhances flavor and adds acidity.
- Herbs: Rosemary, thyme, bay leaf, and parsley bring freshness and aroma.
- Optional extras: Mushrooms for umami, nutmeg for warmth, or a Parmesan rind for extra savoriness.
Tip: Use dark meat turkey for richer flavor and texture.
Turkey Bolognese Recipe | Healthy Italian Pasta Sauce
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring Cups and Spoons
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1 lb ground turkey (dark meat preferred for flavor)
- Salt and pepper to taste
- 2 tbsp tomato paste
- ½ cup white or red wine
- 1 can (28 oz) crushed tomatoes or passata
- 1 cup chicken or vegetable stock
- 1 bay leaf
- 1 tsp fresh rosemary or thyme
- ½ cup milk or splash of cream
- Optional: mushrooms, nutmeg, Parmesan rind
- Fresh parsley and grated Parmesan for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven. Add onion, carrot, and celery; sauté 5–7 minutes until softened. Stir in garlic and cook 1 minute.
- Add ground turkey, season with salt and pepper, and cook until browned, breaking up with a spoon.
- Stir in tomato paste and cook 2 minutes. Deglaze with wine, scraping up browned bits, and reduce by half.
- Add crushed tomatoes, stock, bay leaf, and herbs. Simmer uncovered for 30–40 minutes, stirring occasionally, until sauce thickens.
- Stir in milk or cream, simmer 5 minutes more, and adjust seasoning.
- Toss with cooked pasta (spaghetti or tagliatelle) and serve hot, topped with Parmesan and parsley.
Notes
- Tip: Use dark meat turkey for richer flavor.
- Make-ahead: Sauce can be refrigerated for 3–4 days or frozen for up to 3 months.
- Variations: Try dairy-free with coconut cream, spicy with chili flakes, or veggie-loaded with zucchini and mushrooms.
- Serving idea: Delicious over pasta, polenta, or as a filling for lasagna.
