Turkey Bolognese is a lighter take on the classic Italian sauce, made with lean ground turkey, tender vegetables, and a rich tomato base. It’s hearty, cozy, and perfect for tossing with pasta on a weeknight!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
5 Star Review
“This was so delicious. I cannot believe I have not used ground turkey in my spaghetti sauce before. It was so much better than ground beef. Loved the carrots in the sauce too. So good!”
— Patty —
Turkey bolognese is bolognese for the rest of us.
If you’ve ever made traditional bolognese sauce, you know: it’s a labor of love.
You have to simmer the sauce on the stove for a minimum of two hours, all day if you are going for bonafide nonna status.
Oh, and Nonna probably wouldn’t be using turkey.
So maybe this turkey bolognese isn’t exactly traditional. But the good news is that my version keeps all the depth and comfort you want, but streamlines the process and lightens things up with ground turkey (without sacrificing flavor, promise).
The result? A sauce that feels special enough for Sunday dinner… but easy enough for a Tuesday.
Ingredients and Substitutes
You’ll find the full ingredient list in the recipe card below, but here are a few helpful notes before you begin.
- Ground Turkey. 93% lean is ideal. Leaner blends (like 99%) can dry out.
- Carrots and Onion. Finely chopped so they melt into the sauce and add subtle sweetness.
- Garlic. Can you even make Italian food without it?
- Dried Oregano and Red Pepper Flakes. For a little herbaceousness, warmth and a gentle kick.
- Red Wine. Adds depth and richness. If you prefer not to use it, substitute additional crushed tomatoes.
- Crushed Tomatoes. The happy medium between pureed tomato sauce and chunky diced tomatoes.
- Tomato Paste. To amp up the tomato flavor.
- Milk. A classic Bolognese touch that softens acidity and adds richness.
- Pasta. Tagliatelle or fettuccine are ideal for catching the sauce.
Step-By-Step Instructions
Cook the Vegetables. Heat olive oil in a large skillet over medium-high. Add the carrots, onion, salt, and pepper. Cook until softened, about 5 to 7 minutes.
Brown the Turkey. Increase the heat slightly and add the ground turkey. Cook, breaking it up with a spoon, until it begins to brown, about 3 minutes.
Add Aromatics. Stir in the garlic, oregano, and red pepper flakes. Cook about 1 minute, until fragrant.
Deglaze with Wine. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer briefly to cook off the alcohol.
Build the Sauce. Add the crushed tomatoes, tomato paste, and milk. Stir to combine. Bring to a boil, then reduce heat and simmer for about 10 minutes, until slightly thickened. Taste and adjust seasoning.
Cook the Pasta. Meanwhile, cook the pasta in salted water until al dente. Drain.
Serve. Top the pasta with the Bolognese sauce. Finish with freshly grated Parmesan and chopped herbs. ENJOY!
What to Serve with Turkey Bolognese
- Salad. This Arugula Salad is light and pairs so well with pasta dishes.
- Garlic Bread. This Homemade Garlic Bread is so worth making!
- Roasted Vegetables. Roasted Broccoli or Roasted Cauliflower would both work well.
Turkey Bolognese
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 medium carrots peeled and finely chopped (about 1 1/4 cups)
- 1 small yellow onion finely chopped (about 1 cup)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound ground turkey I use 93% lean; I wouldn’t recommend 99% lean, as it will easily dry out, or ground chicken
- 3 cloves garlic minced (about 1 tablespoon)
- 1 tablespoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 cup dry red wine such as Cabernet Sauvignon (or substitute an additional 14.5-ounce can of crushed tomatoes)
- 1 can crushed tomatoes (14.5 ounces)
- 3 tablespoons tomato paste
- ½ cup whole milk
- 10 ounces tagliatelle or fettuccini pasta
- For serving: freshly grated parmesan chopped fresh basil, and/or chopped fresh parsley
Instructions
- In a large skillet, heat the olive oil over medium high. Add the carrot, onion, salt, and pepper and cook until the vegetables are beginning to soften, about 5 to 7 minutes. Increase the heat to medium high, add the ground turkey, and cook, breaking it up with a spoon, until it’s starting to brown, about 3 minutes. Stir in the garlic, oregano, and red pepper flakes and cook just until fragrant, about 1 minute.
- Pour the wine into the skillet and stir, scraping up any browned bits from the bottom of the pan. Add the tomatoes, tomato paste, and milk and stir to combine. Bring the sauce to a boil, then lower the heat and let simmer for 10 minutes. Taste and add additional salt, black pepper, or red pepper flakes as desired.
- Meanwhile, bring a large pot of water to a boil and cook the Giovanni Rana Tagliatelle or Fettuccine just until al dente. Drain and place in a serving bowl. Top with your desired amount of sauce and serve hot, sprinkled with fresh Parmesan, basil, and/or parsley.
Notes
- I recommend topping the noodles with the Bolognese sauce just before serving. Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 3 months. This recipe makes a generous amount of sauce, so depending upon your preferred noodle/sauce ratio, you may have some sauce leftover. If this is the case, I recommend enjoying it over a fresh batch of noodles, since refrigerated pasta usually tastes at its prime right after it is made. That said, we also at it rewarmed in the microwave (including the noodles), and it still made for a delicious dinner.
This looks like exactly my kinda dinner! I love bolognese but have never made it at home, in large part because of the significant time investment. I’m looking forward to trying this!
I hope you and your family all love it, thank you!
You had me at wine and more wine lol! This sounds wonderful I can’t wait to try it! Thank you for sharing.
I hope you enjoy it, Angie!
Hi Erin, Yummy! I’m going to make it tonight! Thanks for this awesome recipe!
I hope you enjoy it, Laurie!
hey girl- this looks amazing!
Thanks so much, Shawnna!
This is going to happen this weekend. Last week i made a glorious pot of turkey chili with butternut squash, so good, seasonings are trght on. Thank you so much for creating delicious, simple, craveable recipes that my family and I love!
Thank YOU for this sweet comment, Marina! I hope you enjoy the bolognese!
I wanna dive into this bolognese!! Looks AMAZING!
Thanks Gaby!
This looks amazing! I can’t wait to try!
I hope you enjoy, Brenda!
Made this last night and loved it! My son who is 2 also loved it. I did use heavy whipping cream because it was in my fridge by accident. Will make again!
WHOOO HOOOO! So happy to hear that Kaytee. Thanks fo rletting me know, and so glad your son enjoyed it too.
I don’t care what this is made with or how the veggies are cut – it looks so delicious and I wish I had this for lunch today!
If you do try it (with any size of veggie), I hope you love it Julia!
I love using turkey in pasta recipes! Thanks for the healthier recipe.
So much delish – I need to make this!!
My boys would love this pasta!
I’m adding this turkey bolognese to next weeks dinner menu. Looks delicious! :)
I hope you love it Jennifer!
I absolutely love your “rustic” approach to bolognese! I have to try this, such an easy and quick recipe!
Thank you so much Tanya! Rustic hits the spot sometimes!
I love their pasta!! This looks like the perfect use of it and so easy!!
This was dinner for the not vegetarians in my family tonight and they liked it a lot. I used almond milk, due to a lactose problem with one of them, and it seemed to work well. Also, I had more time than I thought I would so I simmered the sauce longer, but added twice as much crushed tomatoes to compensate for the evaporation. Dinner ended with full tummies and a debate about who would get what part of the leftover sauce. Thanks for a great recipe!
Vivian, thanks so much for giving this recipe a try and taking the time to report back! I’m so glad to hear the recipe was a hit.
Yum! So perfect this time of year.
Oh my! This looks amazing!!
How easy is this recipe? EASY! Can’t wait to try it.
excellent meal- I have made this 3-4 times now and it doesn’t disappoint
I usually add 2 turkey sausage links crumbled to the meat
and a bunch of finely chopped kale to the veggies
also add more crushed tomatoes because of these additions
if I have time I make it ahead and let it simmer but it really doesn’t need it
Lisa, this is wonderful to hear, and your additions sound so yummy too! Thanks for letting me know.
What size skillet did you use? Love your recipes!
Hi Annie, my skillet is pretty big…probably at least 14 inches. I love using 6-quart dutch ovens for pasta dishes like this too!
Hi Erin, Just made this. I used the 99% fat free turkey, it wasn’t dry at all, and used it on top of zucchini noodles. It was absolutely wonderful!! Maybe too good, two of us ate it all :). I did all the chopping early in the day so when I got home it was ready quickly.
Thanks so much for taking the time to leave this review, Carole! I’m happy to hear the recipe was a hit!
I don’t have crushed tomatoes or tomatoes paste only tomatoe sauce. Is it doable and if so what would the substitution be? Thanks so much!
Hi Nicole! I haven’t tried it myself, but you could experiment with one can (about 14-15 ounces) of tomato sauce. If the sauce is too thick you can add a little water, and if it’s too thin you can let it cook down a little further. I hope you enjoy!
Thank you so much for the quick reply. Going to try tonight!
Looks great! Do you think this could be made in the Instant Pot? How long would you suggest on high pressure?
Hi Madelaine, I have not tried this recipe in the Instant Pot, so I can’t say for certain. I’ve seen anywhere from 5 to 10 minutes on similar recipes online, so if you decide to experiment, I’d love to hear how it goes.
Really good base recipe to start with. Just in case anyone is curious I preferred these few additions. Definitely chop up a nice ripe tomato as well as the can, use your fingers to break it up even more for a better consistency. Do not skimp on your mirepoix, DEFINITELY add the celery and carrot. Follow the 2:1:1 rule (onion:carrot:celery). I really like the addition of one cup brown mushrooms diced, I believe it enhanced the sauce with an earthy savoriness. SEASONING! Stop being scared people!! I did heaping table spoon of kosher salt, half black pepper, plus add a half table spoon of basil and italian seasoning. BEST PART: Trust me on this, just trust me. TWO tablespoons of olive oil (make your nana proud) add the zest of one large lemon NO JUICE, and about half a tablespoon of white sugar. I never write in comment sections, but I hope someone see’s this and follows it. Cheers from a cute lil’ kitchen in San Francisco.
Hi Alex! Thanks for sharing your adaptations of this recipe! I’m happy to hear that you enjoyed it!
I ended up putting the meat in the sauce and not the other way around ??♀️ how long do you think it needs to cook for and is this method doable for a backup? Thank you!!!!!!!!!
Hi Emily! I suggest checking the sauce regularly and pulling out pieces of the meat to check for doneness. It may take longer since it wasn’t browned first. Browning the meat first is an important step for flavor in the sauce, so I wouldn’t recommend skipping it in the future. I hope you enjoy the recipe!
This was so delicious. I cannot believe I have not used ground turkey in my spaghetti sauce before. It was so much better than ground beef. Loved the carrots in the sauce too. So good!
I’m so happy to hear that this recipe was a hit, Patty! Thank you for taking the time to share this kind review!
Looking to make this for dinner tonight. Can I substitute non dairy milk?
Hi Dani! I haven’t tried using dairy-free milk in this recipe, but you could experiment with soy, cashew, or canned coconut milk. If you decide to try one, I’d love to hear how it goes!
This was so good! Just added mushrooms and hot sausage.
I’m so happy that you enjoyed it, Felicia! Thank you for sharing this kind review!
My husband and I LOVE this recipe. Thanks so much for sharing, it is absolutely delicious and you’d never know it’s turkey! We finish with a little fresh basil in addition to the Parmesan and enjoy every mouthful.
I’m so happy that you’ve enjoyed the recipe, Erin! Thank you for sharing this kind review!
Pretty tasty! I will make this again. To save time and adjust to dietary needs, I used coconut milk and substituted chicken broth for the wine with jarred tomato sauce. I served it over Zoodles (zucchini noodles) , and then once with leftover rice.
What would the approximate calorie count be for just the sauce, no noodles?
I’m so happy that you enjoyed it, Candice! Thank you for sharing this kind review! I only have the nutrition estimate listed, but you could use a free online calculator like MyFitnessPal to input your exact ingredients. I hope this helps!
This was delicious! I made it last night and served it with spaghetti squash (instead of regular noodles) and topped with cheese. The sauce was so good that the kids didn’t even care about the squash replacement and even got seconds. The only changes I made: doubled the crushed tomatoes(I felt that otherwise it would’ve been to milky/winey), added a little pureed vegetables. I can’t believe how fast this came together – I’ll definitely be making it again!
I’m so happy that you enjoyed the recipe, Emma! Thank you for sharing this kind review!
Wow, this Turkey Bolognese was absolutely delicious and flavorful! I followed your recipe exactly with the exception of doubling the crushed tomatoes as I had a 28 oz. can of crushed tomatoes.
When I first tasted the sauce after adding the red wine, it seemed strongly wine flavor, but as the sauce simmered (I simmered the sauce a little longer about 30-40 minutes), the taste became wonderfully balanced with all the flavors melding together nicely! I couldn’t stop tasting this sauce as it was cooking ;) I also used the Giovanni Rana Fettucine since I couldn’t find the Tagliatelle at the store. My family, including my picky 13 year old son, loved this recipe and everyone had seconds! We topped the sauce with parmesan cheese and chopped fresh basil. So yummy :) Thank you!
I’m SO happy that you enjoyed it! Thank you for sharing this kind review!
Seriously my new “go-to” homemade meat sauce recipe. I love the extra veggies for extra nutrition, and the flavor from the tomatoes and wine is delish. It’s great on its own over pasta, or even better in lasagna or a baked pasta dish. I like to make it a day in advance and let it sit overnight to develop even better flavor.
I’m so happy that you’ve enjoyed it, Julia! Thank you for sharing this kind review!
Meh kinda flavorless
I’m sorry to hear that this recipe wasn’t to your tastes, Anna. I (and many other readers) have really enjoyed the flavors, so I truly wish you would’ve too!
Looks like I only have diced tomatoes in the pantry, would that work? Or should I stick them in a food processor first?
Thanks – love your recipes!!
Hi Samantha! I’d suggest breaking the diced tomatoes down a bit first to reach more of a crushed tomato consistency. I hope you enjoy the recipe!
6th recipe made! This one reminded me a lot of a traditional Ragu recipe I’ve been making for years. Mine doesn’t have milk, but it does have beef stock, which adds a nice depth. Anyway, I made this tonight following your directions and we all loved it. I’ll definitely make this again.
I’m so happy that it was a hit, Marie! Thank you for sharing this kind review!
Okay… I was a little apprehensive at first because I’ve never heard of pitting milk in bolognese sauce but…. OMG this sauce was so delicious! I made this recipe as is and I let it simmer a little longer to get a thicker consistency. I served it on top of some store bought gnocchi and it was incredible. I’ll be making this sauce on repeat.
I’m so happy that you enjoyed it, Hailey! Thank you for sharing this kind review!
Really tasty! It would be great to have the nutrients just for the sauce!
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
This is absolutely delicious! I’m so happy I found this recipe and can’t wait for my husband to get home to try it! Thank you for sharing it!
Hi Rose! So glad you enjoyed the recipe! Thank you for this kind review!
You spelled “ounces” incorrectly in the pasta section of your Turkey Bolognese recipe
Thanks Bob, fixed it. Hope you enjoy the recipe!
Easy to follow recipe and very tasty my son has second, will make it again and may try a soy mince one to
Hi Kuldip! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious. I did make a few adjustments to make it less points for WW: added celery, halved the red wine, halved the milk and went with 2%, did half and half 99% lean and 93% lean ground turkey, doubled the fresh garlic and threw in a handful of parsley. I chopped all of the veggies in my food processor, so adding the celery did not add any time. ;) Great recipe – and both my teens loved it too!
Hi Nikki! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely delicious. I added diced mushrooms and celery because I was cleaning out my fridge. I will make this again and again – thank you!
I’m so happy that you enjoyed it, Susan! Thank you for sharing this kind review!
This is the first review I have ever given and I was compelled to as this was the worst recipe I have ever eaten. In fact I couldn’t finish my serving. I don’t recommend it to anyone.
I’m sorry this recipe wasn’t to your tastes, Teresa. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!
Love this recipe! It’s simple to make and I like the healthier turkey aspect. It freezes and reheats well, too. This has become one of my go-to dinners to cook!
Hi Rayna! So glad you enjoyed the recipe! Thank you for this kind review!
Hi!!
Absolutely delicious! Nothing left in the pot to freeze! This is now my go-to recipe for Bolognese! Thank you so much….. looking forward to trying your other recipes 😁
Hi Sinead! So glad to hear you enjoyed it! Thank you for your kind review!
I’ve always made beef bolognese with heavy cream, which is simply decadent, however this recipe is tough competition. I omitted both the milk and wine (added another can of tomatoes) and my kids finished this in one serving. I actually made a double batch a few days later. I’m bookmarking this and it will be on my regular rotation of dinners.
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, usually I love your recipes. This one turned out very bland and non-flavorful. I made a double batch so I could freeze half of it and we went ahead and through for the other half away.
I’m sorry to hear that it wasn’t to your taste Julie. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
I had two other “quick” bolognese recipes that I had been using for years. Just threw them out! This is truly easy and delicious. And doesn’t taste “healthy”. Thanks Erin!!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
I substituted the red wine for the 14.5 oz of crushed tomatoes but other than that I followed the recipe pretty much to a T. Unfortunately, my bolognese did not come out very delicious. I found that the sauce needed to be simmered and sit for a couple hours before serving. The turkey tasted unseasoned and felt that it still tasted a bit bland. I might have to try this original recipe with red wine again but one thing I would definitely change is to incorporate the salt in the turkey than just the vegetables.
I’m sorry to hear the recipe wasn’t to your taste, Jane. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This review is amazing!
I rarely do reviews, but I must leave a review because this Turkey Bolognese was delicious! Best recipe! It was easy to prepare. I doubled everything and it turned out terrific! My guests were raving about the sauce – how flavorful and hearty! It was a hit! Thank you!
I’m so glad you did! Thank you, Kathleen!
I’ve made this recipe many times and just love it! I don’t like carrots so I eliminate those. I also use a vegan milk that is more heart healthy for me. The organic ground turkey also works great as it don’t eat red meat.
When I am going to have this sauce I use an entire package of fresh spinach and fresh mushrooms when heating it up.
This sauce also freezes very well, so it’s a great option to just pull out of the freezer when a dinner option is needed.
Just love the flavors!!
Thanks Deka!
We absolutely loved it!
Thanks Amy!
SO quick and easy – was delicious with some chickpea pasta. Made enough to freeze some for another meal.
So glad you enjoyed it, Rebecca! Thank you!
This recipe is different from the one in your cookbook which cooks for 6 hours on low in the slow cooker. I just made the one from your cookbook and it was delicious and healthy. Plus it has more herbs. Looking forward to making egg roll bowl next! 😄
Hi Debra! So glad you enjoyed the cookbook version, it is different than this one! Enjoy the egg roll in a bowl!
Oh it was wonderful! Followed the recipe exactly and it’s soooo delicious. Special and a cold night in late October. Love it and recommend ❤️
So glad to hear, Berta! Thank you!
I had mushrooms that needed to be used so did half turkey and half mushrooms. Then I found my cream had frozen solid. I had part of a jar of Alfredo sauce so used that with some almond milk. Added Italian seasoning plus the oregano and extra red pepper ( I like spice). It turned out great and I’ve got enough left for two more healthful meals with more fettuccine.
Glad to hear, Cheryl! Thank you!
Hi Erin. I have made this recipe several times and it is really very good. For those that have reviewed and said that it is bland, authentic bolognese is always bland!!! That really just cracked me up reading those reviews. If they wanted a more traditional sauce then they should make a meat sauce. The beautiful thing about this recipe is that you can taste as you go and add what you want if you want a different taste. But a traditional bolognese sauce is always very bland, but good!!!
So glad you enjoyed it, Diane! Thank you!
Delicious and a very quick, easy weeknight meal that tastes as if you spent hours in the kitchen.
Thank you Me Lie!
Such an easy dish to throw together after work. I liked how the ground turkey soaked up the seasonings. The sauce thickened exactly how I wanted. I served it with a big salad and it made a great balanced dinner. I plan to make it again soon.
So glad to hear, Bella! Thank you!
I honestly didn’t think a turkey version of bolognese would be this satisfying. I figured it might taste a little flat, but the combination of the veggies, the tomato, and that bit of wine made it way richer than I expected. It felt like it had been simmering for hours even though it came together pretty quickly.
So glad you enjoyed it, Terri! Thank you!
I made this after work and it was exactly what I needed. The sauce was warm and comforting and the turkey soaked up all the seasonings. I liked that it did not feel greasy but still had a hearty taste. My partner said we should make it again soon.
Love it! Thank you Ericka!
Erins recipes are excellent…Turkey Bolognese is just one of them, using lower fat turkey.
Loved it! She is one of my go-to chefs!
Thank you so much, Chris!
One of my favorite recipes of all time!!
Thank you Hadley!