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Craving a cozy, comforting pasta dinner? Look no further than Turkey Bolognese! This delightful spin on the classic Italian favorite is perfect for cozy family dinners or gatherings with friends.
Why I Love Turkey Bolognese
- Lighter but Still Rich: Made with ground turkey, this bolognese feels a little lighter than the classic beef-and-pork version, but the parmesan and long simmer keep it rich and savory.
- Kid-Approved Goodness: With its rich and savory taste, even the pickiest eaters will be asking for seconds, making it a family favorite in no time.
- Quicker Than Traditional Bolognese: Using ground turkey in this bolognese reduces the cook time majorly so you can have this meal on the table in less than an hour! Perfect for busy nights.
The Ingredients
- Ground turkey: I opt for 93% lean ground turkey (I’ve used 85% too). Slightly less lean gives you more flavor and helps mimic the beef and pork in a traditional bolognese.
- Onion and garlic: The aromatic base. Sauté them first so they turn sweet and mellow before the meat goes in.
- Carrot: Grated so it melts into the sauce, adding a subtle sweetness that balances the acidity of the tomatoes. This is classic in a traditional bolognese.
- Chopped tomatoes with juice: The base of the sauce. Use the juice too, it’s part of what simmers down into that rich, thick texture. If you like a saucier bolognese, add a second can.
- Tomato paste: Adds deep, concentrated tomato flavor and helps thicken the sauce.
- Italian herbs: An easy shortcut for that classic Italian flavor. A blend of basil, oregano, and thyme works great.
- Parmesan cheese: Stirred in at the end for a savory, salty depth that makes turkey taste every bit as rich as beef.
- Fettuccine: I love fettuccine or another long, flat noodle like pappardelle or tagliatelle here, they hold the sauce beautifully. Spaghetti or bucatini work too.
How to Make Turkey Bolognese
- Sauté Onion and Garlic: Heat oil in a large pot over medium heat, add onions and sauté for 4 minutes. Add garlic and sauté for another minute.
- Add Ground Turkey: Add ground turkey meat and salt and continue to cook for 4-5 minutes or until cooked through, using a wooden spoon to break apart the meat and stirring continuously.
- Add vegetables: Add carrots, chopped tomatoes (with its juice), Italian herbs and tomato paste. Stir to combine.
- Bring to boil, then simmer: Partially cover with lid and bring to a boil. Once boiling, reduce to a simmer and cook for 30 minutes.
- Add parmesan: Add Parmesan cheese and stir to combine.
- Continue to cook: Cook for an additional 10 minutes uncovered, until the mixture thickens and the liquid reduces.
- Cook the fettuccine: During the last 20 minutes of cooking the sauce, bring a pot of water to a boil, cook noodles according to package directions and drain.
- Serve: Serve bolognese sauce over cooked noodles.
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Make-Ahead, Storage and Freezing Tips
Storage: To preserve any leftover pasta bolognese, simply store it in an airtight container in the fridge, where it will stay fresh for about 5 days. When you’re ready to enjoy it again, easily reheat in the microwave or on the stovetop until it’s warmed through, adjusting the texture with a splash of stock or water as needed to achieve your preferred consistency.
Make-Ahead: Turkey Bolognese is a great recipe for making ahead because it stores really well and it get better while flavors meld as it sits. To make ahead, simply prepare according to steps 1-7 of the recipe directions, below. Once cooled, transfer to an airtight container and store in the refrigerator for up to 5 days. When ready to enjoy, reheat bolognese sauce on the stovetop. Once simmering, finish according to 8-9 of recipe directions below.
Freezing: To freeze, allow bolognese to cool and transfer to an airtight container. Freeze for up to 3 months. To thaw, place in the refrigerator overnight or submerge the container in room temperature water to speed up the thawing process. Reheat on the stovetop. Once simmering, make the noodles according to package and serve.
Sides to Serve with Turkey Bolognese
- Winter Citrus Salad
- Fall Farmers Market Salad
- Pull Apart Cheese Bread
- Roasted Brussels Sprouts
- Green Bean and Bacon Saute
Bolognese doesn’t have to be a day long affair. Whip up this bolognese with ground turkey for a simple, delicious weeknight dinner that the whole family will love! Let me know in the comments what you think of this recipe and tag me on social media if you make it!
Images by Ivan Solis
Turkey Bolognese
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground turkey (93%)
- 1 teaspoon kosher salt
- 1 large carrot, grated
- 1 28 ounce can chopped tomatoes with juice
- 1 tablespoon Italian herbs
- 3 tablespoons tomato paste
- 1/3 cup parmesan cheese
- 1 package fettuccine
Instructions
- Heat oil in a large pot over medium heat, add onions and sauté for 4 minutes.
- Add garlic and sauté for another minute.
- Add ground turkey meat and salt and continue to cook for 4 minutes or until cooked through, using a wooden spoon to break apart the meat and stirring continuously.
- Add carrots, chopped tomatoes (with its juice), Italian herbs and tomato paste. Stir to combine.
- Partially cover with lid and bring to a boil. Once boiling, reduce to a simmer and cook for 30 minutes.
- Add parmesan cheese and stir to combine.
- Cook for an additional 10 minutes uncovered, until the mixture thickens and the liquid reduces.
- During the last 20 minutes of cooking the sauce, bring a pot of water to a boil, cook noodles according to package directions and drain.
- Serve bolognese sauce over cooked noodles.
How much oil?? What kind?
I agree with Jeannette. I like it more saucy so I added another can of diced tomatoes. I have made this soo many times. It is a staple in my house and I freeze cubes of it so that I can warm it up whenever my little ones are hungry. yummmmmm
Tried this for dinner tonight, and my 3yr old son practically licked the plate clean. delish!
I just made this yesterday and it is delicious! I added and extra can of tomatoes because I wanted it to be more saucy. I have a hard time getting my 21 month old son to eat meat so this was perfect. I used it to make pizza and he gobbled it up. Thanks for another great recipe!!
When I use turkey instead of beef I always use worcestershire sauce on it to give it a ‘beefy’ flavor. I found a vegan brand that doesn’t use HFCS and it’s great!
love the parm in this…gives it added depth since turkey not quite as flavorful as beef!
Thank you again for taking an old time fav, and recreating it into a healthy amazing dish!
I would put in two cups of chopped fresh tomatoes 🙂
This sounds so good my mouth is watering for Italian.
Do yo think I can substitute the can of tomatoes for fresh? If so how much do you think?
Thanks