• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Pasta
GF Gluten-Free FF Freezer Friendly

Turkey Bolognese Recipe – Quick & Easy!

4.72
/5
55 mins
4 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 02/22/2021Updated: 01/16/2023

This post may contain affiliate links. Please read my disclosure policy.

Large platter of pasta, text overlay reads "easy turkey bolognese sauce, rachelcooks.com"
Large platter of pasta, text overlay reads "easy turkey bolognese sauce, rachelcooks.com"
Large platter of pasta, text overlay reads "easy turkey bolognese sauce, rachelcooks.com"
Large platter of pasta, text overlay reads "easy turkey bolognese sauce, rachelcooks.com"

Try easy turkey Bolognese sauce on your pasta tonight, made with ground turkey, Italian turkey sausage, tomatoes, and fresh basil. It tastes like it’s been simmered all day (but it will only take you an hour!).

Recipe Overview

Why you’ll love it: The sauce is super flavorful and includes healthy vegetables.

How long it takes: just under an hour but it can simmer longer if that works better with your schedule
Equipment you’ll need: large skillet or Dutch oven, pasta pot
Servings: 6

Overhead view of large platter of pasta topped with bolognese sauce and cheese.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About this recipe
  • 3 Cooking Tip
  • 4 What You’ll Need
  • 5 FAQs
  • 6 Make It Your Own
  • 7 Make-Ahead Ideas
  • 8 Storage & Reheating Tips
  • 9 More pasta recipes
  • 10 Get the Recipe: Turkey Bolognese Recipe

You’ll love this good-for-you almost classic Bolognese! The sauce is very rich tasting and hearty yet it’s lower in fat than traditional Bolognese because it’s made with healthier ground turkey. In fact, a generous serving of pasta and sauce is less than 400 calories! 

I know that many of you don’t have a lot of time or energy to cook. Our schedules keep us so busy and often take-out looks like a really good option when dinner time rolls around. But do you have an hour? That’s really all it takes to make this really great pasta with homemade sauce, and at least half of that time is hands-off.

So give it a try! Serve this classic spaghetti sauce with your favorite pasta, whether it’s spaghetti or linguine or penne. Make it a stay-at-home “Olive Garden” night with a simple green salad dressed with homemade Italian dressing and breadsticks with restaurant style dipping oil. That’s amore!

About this recipe

This is really an uncomplicated sauce recipe. All you’ll need is a nice big pan, like a large straight-sided skillet or Dutch oven. 

Begin by browning the carrots and onions, then add the meat, breaking up the clumps, and stirring until it’s cooked. Add a couple of tablespoons of tomato paste and minced garlic; cook and stir for a couple of minutes. 

Cooking Tip

Not sure what to do with the tomato paste that’s left in the can? Divide the rest up into two tablespoon portions, place each portion into snack sized bags, flatten slightly, and freeze. The next time you make spaghetti sauce, just unwrap and drop the frozen sauce in the pan.

Okay, back to the sauce. Deglaze the pan with a little red wine. Now that the bottle’s open, why not pour yourself a glass, too? Add the tomatoes and let the sauce simmer for a while, twenty minutes at least but really as long as you want. You’ll probably want to get the pasta water boiling now. 

When you’re ready to serve dinner, stir in a dash of cream, and freshly chopped basil and parsley.

Only have dried herbs? No problem but use less if you’re using dried, about 1 tablespoon each.

Large platter of pasta with tomato sauce, in front of wine, bread, and fresh herbs.

What You’ll Need

This recipe has everything you’d expect in a winning pasta sauce! As always, scroll down for the printable version of the recipe.

  • Meat: We used a blend of ground turkey and sweet Italian turkey sausage. You could also use a combination of ground beef and pork Italian sausage, or ground beef and turkey Italian sausage, or ground beef and pork Italian sausage. Any combo of these will work!
  • Vegetables: Be sure to finely mince your onions and carrot so that they blend in with the meat and form a uniform sauce. You’ll also be adding a large can of crushed tomatoes.
  • Seasoning: Lots of garlic, of course, as well as fresh basil and parsley. If you’d like, sprinkle in a dash of red pepper flakes.
  • Flavor amplifiers: You’ll also be adding tomato paste and red wine to add depth to the flavor.
  • Heavy Cream: We use less in this recipe than many Bolognese recipes, to make it a little healthier but, of course, you’re welcome to add more! It adds a subtle richness and makes the sauce super velvety.
Linguine on a large platter, topped with meat sauce, bread and wine in background.

FAQs

Why do you add milk to Bolognese?

Adding milk serves a couple purposes. One, it gives it a velvety texture, but it also adds depth of flavor. It may also tenderize the meat slightly. We use just a dash of heavy cream in this recipe to keep down the calories, but also because heavy cream is much less likely to curdle over high temperatures. Plus, a little goes a long way, which is a bonus!

How do I make Bolognese better?

For the best tasting bolognese, we recommend following this recipe, especially the fresh herbs! Fresh herbs are flavor powerhouses and in a dish like this especially, dry will suffice, but fresh is a much better choice. You could also add more things to your sauce like finely diced mushrooms or red bell peppers. Dice them small like your other vegetables.

Do you put sugar in Bolognese?

You’ll notice our recipe does not call for sugar, but we recommend tasting at the end of cook time and adding sugar, salt, and red pepper flakes as desired.

Make It Your Own

  • Looking for a slow cooker spaghetti sauce? Brown onion, carrots, garlic, and meat in a skillet on the stove. Add to a slow cooker with the remaining ingredients, except fresh herbs and cream. Cover slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Or try Crockpot Spaghetti Sauce with meat or vegetarian options. 
  • Did you get an Instant Pot for Christmas? Try Instant Pot Bolognese. 
  • Not crazy about turkey? Substitute ground beef for the ground turkey and pork Italian sausage.
  • For a meatless version, you’ll want to try vegan Bolognese with lentils and quinoa.
  • Omit the heavy cream if you’re lactose-intolerant. The sauce will still be great!
  • “Green up” your sauce with spinach leaves, stirring them in with the basil and parsley. The tender leaves will wilt almost instantly in the hot sauce.
  • Rather make your Bolognese with jar sauce from the grocery store? Omit the canned tomatoes, tomato paste, red wine, salt and pepper. Add a jar of your favorite spaghetti sauce instead.
Overhead view of oval-shaped blue and white platter full of linguine and sauce.

Make-Ahead Ideas

Make a double batch of sauce and freeze half to use later. Store it in a freezer container for up to a month. Thaw overnight in the fridge for best results.

Storage & Reheating Tips

Leftover sauce? This sauce reheats really well. Simply store it in the fridge in a tightly covered container for up to 4 days. Don’t worry if you already mixed the pasta with the sauce. You can reheat that, too. Warm up on the stove or on the microwave until it’s heated through.

Pasta topped with sauce and cheese. Wine, bread, and fresh herbs in background.

More pasta recipes

Eat pasta, run fasta! If you’re a runner, you’ve probably heard that little jingle. Looking for more pasta recipes? Try:

  • Homemade Spaghetti Sauce — this one is a favorite on my site!
  • Pizza Pasta — one pan, 6 ingredients
  • Taco Pasta — another one pan pasta recipe
  • Fresh Tomato Cream Sauce with Angel Hair Pasta (Pink Pasta)
  • Chicken Tuscan Pasta Bake
  • One Pan Rigatoni with Creamy Red Wine Tomato Sauce
  • Skinny Alfredo Sauce made with Cauliflower

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Overhead view of large platter with linguine and turkey bolognese, topped with cheese.
Recipe

Get the Recipe: Turkey Bolognese Recipe

4.72 from 7 votes
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
6 servings
Print Rate Recipe
Prevent your screen from going dark
Try easy turkey Bolognese sauce on your pasta tonight, made with ground turkey, Italian turkey sausage, tomatoes, and fresh basil.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely diced carrot (about 2 large carrots)
  • 1 cup finely diced onion (about ½ large onion)
  • ½ teaspoon coarse ground black pepper
  • ½ teaspoon kosher salt
  • 1 pound ground turkey
  • 1 pound bulk sweet Italian turkey sausage
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • ½ cup dry red wine
  • 1 can (28 oz.) crushed tomatoes
  • ¼ teaspoon red pepper flakes, optional
  • 3 tablespoons finely chopped fresh basil
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons heavy cream
  • sugar, optional (see note)
  • Parmesan cheese, for serving
  • 1 pkg. (14-16 oz.) spaghetti, or pasta of your choice

Instructions

  • In a large straight-sided skillet or Dutch oven, heat oil over medium high heat. Sauté carrots, onions, salt and pepper for 3 to 4 minutes, or until beginning to soften. Add ground turkey and sausage, and brown, breaking up clumps, until meat is cooked, about 5 minutes. 
  • Add tomato paste and garlic and cook, stirring constantly, for 2 minutes. Add wine, and cook 2 more minutes, scraping up browned bits, until wine is mostly reduced. Stir in crushed tomatoes and red pepper flakes, if using. Reduce heat to low and simmer until slightly thickened, 20-30 minutes, or longer, if desired.
  • Meanwhile, bring a large pot of water to boil. Cook pasta according to package instructions; drain, reserving ½ cup pasta water.
  • When ready to serve, stir in basil, parsley, and heavy cream. Taste sauce and season with salt, sugar (see note), and red pepper flakes as desired.
  • Add drained pasta, and thin sauce with reserved pasta water, if necessary. Alternatively, serve sauce over pasta. Sprinkle with cheese and serve.

Notes

  • Slow cooker spaghetti sauce: Brown onion, carrots, garlic, and meat in a skillet on the stove. Add to a slow cooker with the remaining ingredients, except fresh herbs and cream. Cover slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  • If you prefer, substitute ground beef for the ground turkey or use pork Italian sausage.
  • Omit the heavy cream if you’re lactose-intolerant.
  • We don’t typically add sugar, but we recommend tasting at the end of cook time and adding sugar, salt, and red pepper flakes as desired. Start with just a little sugar, though, a half teaspoon at most, and add gradually as desired, stirring well and tasting each time.
  • Store leftovers in the fridge in a tightly covered container for up to 4 days. Warm up on the stove or on the microwave until it’s heated through.
  • Make Ahead Idea: Make a double batch of sauce and freeze half to use later. Store it in a freezer container for up to a month. Thaw overnight in the fridge for best results.

Nutrition Information

Calories: 287kcal, Carbohydrates: 11g, Protein: 30g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 87mg, Sodium: 996mg, Potassium: 565mg, Fiber: 2g, Sugar: 5g, Vitamin A: 4094IU, Vitamin C: 31mg, Calcium: 46mg, Iron: 8mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Shop this post

Cast-Iron 7-1/4-Quart Round French (Dutch) Oven
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Pasta with pancetta and tomato sauce in white bowl.
    Pasta with Pancetta in a Smoky Tomato Sauce
  • White pasta bowl containing creamy enchilada sauce and pasta.
    Creamy Enchilada Sauce Recipe - so easy!
  • Taco Turkey Burger Recipe on RachelCooks.com
    Taco Turkey Burger Recipe - with video
  • Homemade spaghetti sauce in a large yellow pot.
    Homemade Spaghetti Sauce Recipe
Glazed wings in a white dish with lime wedges.
Previous Post
Chili Lime Chicken Wings & Dipping Sauce
A white russian in a tall glass with supplies to make it in the background.
Next Post
White Chocolate White Russian – a twist on a classic!

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Ron says

    January 13, 2023 at 8:35 am

    5 stars
    A great use of leftover turkey. I used both dried and fresh herbs from our garden including a small amount of fresh sage. The carrot was new to me but added some depth. A definite add to my dinner list!

    Reply
    • Rachel Gurk says

      January 17, 2023 at 9:34 pm

      Yum! Thanks for sharing a photo!

      Reply
  2. denise says

    February 24, 2021 at 12:42 am

    sounds fabulous!

    Reply
    • Rachel Gurk says

      February 27, 2021 at 11:39 am

      Thanks Denise!

      Reply

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled