Turkey Bolognese Italian Style (Printable)

Rich, hearty Italian-style turkey sauce with vegetables and herbs. Perfect for pasta or zucchini noodles.

# What You'll Need:

→ Meat

01 - 1 lb ground turkey (preferably lean)

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Liquids

06 - 1/2 cup dry white wine
07 - 1 can (28 oz) crushed tomatoes
08 - 1/2 cup chicken or vegetable broth

→ Flavorings

09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp dried thyme
13 - 1/2 tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste

→ Finishing

15 - 2 tbsp olive oil
16 - 2 tbsp chopped fresh parsley or basil (optional)
17 - Freshly grated Parmesan cheese, for serving (optional)

# How to Make It:

01 - Heat the olive oil in a large skillet or Dutch oven over medium heat.
02 - Add the onion, carrot, and celery. Sauté for 6-8 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the ground turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
05 - Pour in the white wine and simmer for 2-3 minutes until mostly evaporated.
06 - Stir in the tomato paste, crushed tomatoes, and broth.
07 - Add the oregano, basil, thyme, red pepper flakes (if using), salt, and pepper.
08 - Bring to a simmer, reduce the heat to low, and cook uncovered for 30-35 minutes, stirring occasionally, until the sauce thickens and flavors meld.
09 - Taste and adjust seasoning if needed.
10 - Serve hot over cooked pasta or zucchini noodles. Garnish with fresh herbs and Parmesan if desired.

# Expert Advice:

01 -
  • You get all the comfort of traditional Bolognese without the post-dinner heaviness that keeps you on the couch for hours
  • The sauce freezes beautifully so you can trick yourself into thinking homemade pasta night happens way more often than it actually does
02 -
  • The wine needs time to almost completely evaporate or the sauce will taste acidic and sharp
  • Tomato paste should cook with the vegetables for a minute before adding liquid to caramelize its natural sugars
03 -
  • Browning the tomato paste with the vegetables creates depth that mimics long-cooked beef sauce
  • Finish with a knob of butter or splash of cream if you want to bridge the gap between light and rich

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