Bring the flavors of Italy to your kitchen by making this easy yet authentic recipe that comes together in less than an hour!
I’m a pasta lover through and through! Four years ago, I made the exciting move to Italy to immerse myself in Italian gastronomy by going to culinary school in Florence. Since then, I’ve fallen head over heels for the cuisine and culture. The stunning ancient cities, fresh seasonal produce, incredible artwork—and, of course, the delicious pasta dishes—captivate me every day.
Living in this land of delightful pasta shapes and savory sauces, I don’t often whip up pasta sauces at home. However, when I do, I can’t resist this turkey bolognese recipe! It might seem a bit unconventional to use ground turkey for bolognese here in Italy. But sometimes, I just crave a lean protein amidst all the rich ragu filled with pork, beef short ribs, and boar meat around me. As a chef trained in Italian cuisine, I promise this recipe stays true to the traditional flavors of bolognese you would enjoy at any trattoria in Bologna or Florence!
You get that savory foundation of onions, garlic, celery, and carrots infused into the ground turkey. Then the tomatoes and white wine bring in bright acidic notes to balance out the savoriness. The herbs add peppery, earthy, pungent, and slightly bitter qualities that deepen all those flavors before the Parmesan marries them all together in a nutty, tangy embrace. Buon appetito!
Pasta alternatives
Pasta is the obvious choice to serve as the foundation for this delicious turkey bolognese sauce. But if you’re looking for a more nutritious twist or simply want to shake things up a bit, consider replacing pasta with one of these alternatives:
- Zucchini noodles: It’s ridiculously easy to use a spiralizer or julienne slicer on zucchini to get spaghetti-like strands. Zucchini noodles—aka zoodles—offer a mild flavor and soft texture that pairs superbly with this delightful turkey bolognese sauce. Sauté them briefly or just toss them directly with the hot sauce. You might want to let them drain in a strainer for a few minutes first to avoid sogginess.
- Spaghetti squash: Once you split and roast a spaghetti squash face down in the oven, use a fork to shred the insides into spaghetti-like strands. In fact, that’s how they got their name! It has a buttery, sweet flavor and a tender yet chewy texture that make the perfect complement to turkey bolognese!
- Polenta: Often served with bolognese in Northern Italy, polenta provides a rich, comforting, and wonderfully absorbent base for bolognese. Try this Polenta Recipe that you can easily make while your bolognese simmers.
Quinoa: Quinoa offers a fluffy yet slightly chewy texture. It’s excellent for soaking up the sauce and adds a significant boost of fiber. This Instant-Pot Quinoa recipe takes only 20 minutes!
How do I store leftovers?
Allow your turkey bolognese to cool slightly before storing, but don’t let it sit at room temp for longer than 2 hours. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 4 months. Thaw overnight in the fridge. Reheat on the stovetop or in the microwave until piping hot throughout, adding a splash of water, wine or broth to restore moisture if needed.
Serving suggestions
I recommend pairing this turkey bolognese with Roasted Broccoli And Cauliflower, a plate of Sautéed Spinach, or a bowl of nutritious Boiled Brussels Sprouts. If you want to keep it easy, serve it with this Italian Salad or this Green Salad.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 5 cloves garlic minced
- 1 pound lean ground turkey 93% lean
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 1 can crushed tomatoes (28 ounces)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/3 cup chicken broth
- Salt to taste
- Black pepper to taste
- 1/2 cup half-and-half
- 1/2 cup Parmesan cheese grated, plus more for garnish
- 16 ounces pasta spaghetti or your choice
- Fresh basil leaves chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. While waiting, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté until soft and lightly browned, about 5-7 minutes.
- Add the minced garlic and ground turkey to the skillet. Break up the meat with a spoon while cooking until it is browned and no longer pink, approximately 5 minutes.
- Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and scrape any browning from the pan. Add the crushed tomatoes, dried oregano, thyme, rosemary, and chicken broth. Season with salt and pepper.
- Simmer the sauce for 20 minutes, then stir in the half-and-half. Gradually mix in the Parmesan cheese. Continue to simmer for another 5 minutes. Adjust the seasonings as needed.
- Cook the pasta in the boiling salted water until al dente, about 7-8 minutes. Reserve 1 cup of pasta water before draining.
- Toss the drained pasta with the sauce, adding reserved water as needed for consistency.
- Serve hot with fresh basil and extra Parmesan on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment