Description
This Turkey Bolognese recipe offers a lighter twist on the classic Italian meat sauce by using lean ground turkey. Combined with diced vegetables, crushed and diced tomatoes, and a hint of creaminess from half and half, this hearty and comforting sauce is perfect served over al dente spaghetti and topped with fresh basil and parmesan cheese. Ready in just 30 minutes, it’s a delicious and family-friendly meal option.
Ingredients
Scale
Vegetables
- 1 cup diced onion (about 1 medium onion, finely diced)
- 1 cup diced carrots (about 3 medium carrots, peeled and finely diced)
- 1 cup diced celery (about 3 stalks, finely diced)
- 3 cloves garlic, minced
Proteins & Dairy
- 1 lb ground turkey
- ½ cup half and half (can use whole milk)
- ¼ cup parmesan cheese, shredded
Pantry & Seasonings
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- 15 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 lb spaghetti
- ¼ cup fresh basil, cut into ribbons (chiffonade)
Instructions
- Get Prepped: Peel and dice the onion, carrots, and celery into small, even pieces to ensure uniform cooking and texture in the sauce.
- Cook the Vegetables: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Season with salt, black pepper, and Italian seasoning, mixing thoroughly to coat the vegetables.
- Add the Turkey and Tomatoes: Add the ground turkey to the pot, breaking it apart with a spoon. Cook until the turkey is browned and mostly cooked through, about 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, and half and half (or whole milk). Mix well to combine all ingredients into a cohesive sauce.
- Simmer the Sauce: Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for about 20 minutes. Stir occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust salt and pepper as needed.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve a small cup of pasta water, then drain the pasta.
- Combine Pasta and Sauce: Add the drained pasta to the simmering sauce and toss together to coat the noodles thoroughly. If the sauce seems too thick or dry, add a splash of the reserved pasta water until you reach your desired consistency.
- Serve: Divide the pasta and sauce among serving bowls. Top each portion with shredded parmesan cheese and a sprinkle of fresh basil ribbons for a burst of freshness.
Notes
- To make this recipe dairy-free, substitute half and half with coconut milk or a plant-based milk and omit the parmesan cheese or use a vegan cheese alternative.
- For a spicier sauce, add red pepper flakes when cooking the vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- Freshly chopping the vegetables finely helps achieve an even and richer sauce texture.
