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a white ceramic bowl filled with pasta on a light blue/grey background. Surrounding the bowl is a hunk of parmesan cheese a white lined napkin and a glass of white wine.
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5 from 19 votes

The Best Turkey Bolognese

This unfussy turkey bolognese is perfect for weeknight dinners or special occasions! Top it with freshly grated parmesan cheese, and chili flakes if you like a little spice!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Course: dinner
Cuisine: Italian
Servings: 4
Calories: 586kcal

Ingredients

  • 2 tbsp olive oil
  • 4 tbsp butter
  • 1 medium yellow onion finely chopped
  • 2 large carrots finely chopped
  • 2 stalks celery finely chopped
  • 6 cloves garlic finely chopped, or grated
  • 2 lbs ground turkey
  • 1 6oz can tomato paste about half a cup
  • 1 c dry white wine
  • 2 c chicken stock
  • 1/2 c heavy cream or 1c milk
  • salt
  • 1 lb pasta any shape

Instructions

  • Melt the butter and oil in a large dutch oven over medium-high heat then add the onion, carrot, and celery, and cook until soft, about 5 minutes. Next, stir in the ground turkey, garlic, and a generous pinch of salt. Use a wooden spoon to break up the meat. Cook for about 5 minutes until the turkey is mostly cooked.
  • Next, add in the tomato paste. Cook the tomato paste for 5 minutes then, add the wine and bring the mixture to a simmer. Cook until the wine is mostly reduced then add the chicken stock. Cover the pot and reduce the heat to low, simmer for 45 minutes-1 hour, stirring occasionally.  
  • Last, stir in the cream/milk then simmer for an additional 10-15 minutes. During that time cook and drain the pasta, reserving 1c of pasta water. Fold the cooked pasta into the sauce along with 1/2c of pasta water, add more as needed. Divide between bowls, top with parmesan cheese and serve!

Notes

Ingredient Substitutions: 
  • Turkey: You can use ground chicken, beef, or pork for this recipe. 
  • White Wine: Substitute chicken stock or omit completely. 
  • Heavy Cream: Milk or omit completely for dairy-free.
How To Freeze Bolognese:
  • Prepare the sauce and let cool completely. Transfer the sauce to a freezer-safe airtight container or freezer ziplock bags. Freeze for up to three months. 
  • Defrost in the refrigerator overnight and reheat in a pot on the stove.

Equipment:
Enamel Dutch Oven | Wooden Spoons 

Nutrition

Calories: 586kcal | Carbohydrates: 29g | Protein: 62g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 1263mg | Potassium: 1851mg | Fiber: 5g | Sugar: 18g | Vitamin A: 7427IU | Vitamin C: 22mg | Calcium: 146mg | Iron: 5mg