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!
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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
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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.
Lisa, this is wonderful to hear, and your additions sound so yummy too! Thanks for letting me know.