Turkey Bolognese (Printable)
Lighter twist on classic Italian sauce, rich and hearty with ground turkey, vegetables, and aromatic herbs.
# What goes in:
→ 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)
# Directions:
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 -
- Half the fat of traditional beef Bolognese but every bit as comforting
- Simmering it low and slow transforms simple ingredients into something extraordinary
02 -
- The longer simmer time is non negotiable, this is where the sauce transforms from ingredients into something special
- Breaking up the turkey thoroughly while cooking prevents large clumps and helps distribute the meat evenly
03 -
- Letting the wine almost completely evaporate prevents the sauce from tasting too acidic
- Grating some fresh nutmeg into the sauce during the last 10 minutes adds a subtle warmth people will notice but not be able to identify