Description
This Turkey Bolognese recipe is a hearty and flavorful twist on the classic Italian meat sauce, made with lean ground turkey and simmered with fresh herbs, garlic, and tomatoes. Perfectly paired with bucatini or any pasta of your choice, it offers a rich, comforting meal that serves 4 to 6 people and takes about one hour to prepare. The sauce is enriched with half and half and parmesan cheese for a creamy finish, making it an ideal dinner option full of balanced flavors and nutritious ingredients.
Ingredients
Meat and Sauce Base
- 2 tablespoons olive oil
- 1 pound 93% lean ground turkey
- 2 medium carrots, diced
- 1 stalk celery, diced
- 1 medium yellow onion, diced
- 6 cloves garlic, finely chopped or grated
- ¼ cup tomato paste
- One 28-ounce can whole peeled San Marzano tomatoes, roughly chopped
- 2 sprigs fresh rosemary
- 8–10 sprigs fresh thyme
- 2 dried bay leaves
- Optional: 1 parmesan rind
- 1 cup chicken stock
- ½ cup half and half
- ½ cup grated parmesan or pecorino romano
Pasta
- 16 ounces bucatini or pasta of choice
Seasoning and Garnishes
- Kosher salt and ground black pepper
- Optional for serving: grated parmesan, basil or parsley, crushed red pepper flakes
Instructions
- Prep the ingredients: Bring a large pot of salted water to a boil. Dice the carrots, celery, and onion. Chop the garlic finely or grate it. Roughly chop the San Marzano tomatoes or pulse them briefly in a food processor to break them down.
- Brown the soffritto: Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced carrots, celery, and onion, and season with one teaspoon of kosher salt. Cook for 15 to 20 minutes, stirring occasionally, until the vegetables are deeply browned. Push them to the edges of the pot to make room in the center.
- Brown the turkey: Add the ground turkey to the center of the pot and season with one teaspoon of kosher salt. Let it cook without stirring for 2 to 3 minutes per side to brown it well. Then, break the turkey into small pieces and mix it together with the soffritto.
- Build the sauce: Add the garlic and tomato paste to the pot. Cook for 2 to 3 minutes until fragrant. Pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Add the chopped tomatoes, rosemary sprigs, thyme sprigs, bay leaves, and parmesan rind if using. Stir everything well, bring it to a boil, then reduce heat to medium-low. Partially cover the pot and simmer for 15 to 20 minutes until the sauce thickens.
- Cook the pasta: Add the pasta to the boiling salted water and cook until al dente according to package instructions. Reserve one cup of pasta water before draining the pasta.
- Finish the bolognese: Remove the lid from the sauce and increase the heat slightly to maintain a gentle simmer. Stir in the half and half and grated parmesan cheese, cooking for 1 to 2 minutes to combine and enrich the sauce. Add the cooked pasta directly into the pot and toss well to coat. Adjust the sauce consistency with reserved pasta water if needed.
- Serve: Immediately serve the pasta topped with extra grated parmesan, fresh basil or parsley, and crushed red pepper flakes for added flavor and garnish.
Notes
- Using 93% lean ground turkey keeps the sauce flavorful but lower in fat.
- If you prefer a thicker sauce, simmer a little longer or use less chicken stock.
- The parmesan rind adds depth of umami but can be omitted if unavailable.
- Reserve pasta water to loosen the sauce and help it cling better to the pasta.
- Fresh herbs can be substituted with dried herbs, adjusting the quantity accordingly.
- For a richer flavor, you can substitute half and half with heavy cream but adjust calories accordingly.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
