Turkey Bolognese Recipe | Healthy Italian Pasta Sauce
Make turkey bolognese for a lighter twist on the classic Italian dish. Lean ground turkey simmered with tomatoes, garlic, onions, and herbs — perfect over pasta, zucchini noodles, or rice for a healthy, comforting meal.
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.