Go Back
–+ servings
Overhead view of large platter with linguine and turkey bolognese, topped with cheese.
Print Recipe
4.78 from 9 votes

Turkey Bolognese Recipe

Try easy turkey Bolognese sauce on your pasta tonight, made with ground turkey, Italian turkey sausage, tomatoes, and fresh basil.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Pasta
Cuisine: Italian
Servings: 6 (1 cup each)
Author: Rachel Gurk

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 (ground) sweet Italian turkey sausage
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • ½ cup dry red wine
  • 1 can (28 ounces) crushed tomatoes
  • ¼ teaspoon red pepper flakes optional
  • 3 tablespoons minced fresh basil
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons heavy cream
  • Parmesan cheese for serving
  • 1 package (14 to 16 ounces) uncooked papparedelle, 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 through, 5 to 8 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 uncovered until slightly thickened, 20 to 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, remove from heat and stir in basil, parsley, and heavy cream. Taste sauce and season with salt, sugar, and red pepper flakes as desired (see note).
  • Add drained pasta, and thin sauce with reserved pasta water, if necessary. Alternatively, serve sauce over pasta.
  • Sprinkle with cheese and serve.

Video

Notes

  • Taste test: Don’t skip this step. You’ll want to make sure that the sauce fits your preferences. At the end of the cook time, add sugar, salt, and red pepper flakes, as desired. We don't usually add sugar to the sauce, but you may enjoy a sweeter sauce. Start with ½ teaspoon, and add gradually to taste, stirring well and tasting each time.
  • Slow cooker method: 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. Gradually stir in the cream and herbs at the end of the cooking time.
  • Make ahead: It’s easy to make a double batch of sauce and freeze half to use later; just leave the cream out of the portion you're freezing and add it when reheating. Store it in a freezer container for up to a month. For best results, thaw overnight in the fridge before reheating.
  • Storage and reheating: 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.
  • Variations: If you prefer, substitute ground beef for the ground turkey and use pork Italian sausage. You can omit the heavy cream if you're lactose-intolerant.

Nutrition

Calories: 612kcal | Carbohydrates: 67g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 1198mg | Potassium: 1051mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4456IU | Vitamin C: 43mg | Calcium: 128mg | Iron: 12mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.