This flavorful turkey bolognese is a wholesome twist on a classic favorite, offering a lean, high-protein alternative to traditional beef sauces.
Packed with fiber-rich vegetables and a touch of healthy fats from olive oil and butter, it’s low in saturated fat but full of comforting flavor.
Quick, easy, and perfect for weeknight dinners or make-ahead meals.
Flavorful Turkey Bolognese
Equipment
- 1 large Dutch oven (enamel recommended)
- 1 wooden spoon
- Measuring Cups and Spoons
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
- 6 oz tomato paste about ½ cup
- 1 cup dry white wine
- 2 cups chicken stock
- ½ cup heavy cream or 1 cup milk
- Salt to taste
- 1 lb pasta any shape
Instructions
- Prepare the Aromatic Base: Begin by heating 2 tablespoons of olive oil and 4 tablespoons of butter in a large Dutch oven over medium-high heat. Once the butter has melted and starts to shimmer, add the finely chopped yellow onion, carrots, and celery. Stir continuously and cook these vegetables for about 5 minutes, or until they become soft, fragrant, and slightly golden. This mixture, often called a mirepoix, forms the flavorful foundation of your bolognese.
- Cook the Turkey: Add 2 pounds of ground turkey to the pot along with 6 cloves of finely chopped or grated garlic and a generous pinch of salt. Using a wooden spoon, gently break up the turkey into small pieces while stirring, ensuring even browning. Allow the turkey to cook for approximately 5 minutes, just until it loses its pink color. Browning the turkey at this stage helps deepen the sauce’s flavor.
- Incorporate Tomato Paste: Stir in the 6-ounce can of tomato paste (about ½ cup) and let it cook with the turkey and vegetables for 5 minutes. This step allows the tomato paste to caramelize slightly, developing a rich, concentrated flavor that will give your sauce depth and sweetness. Keep stirring to prevent sticking or burning.
- Deglaze with White Wine: Pour in 1 cup of dry white wine to deglaze the pot. Using your wooden spoon, scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook until most of the wine has evaporated, approximately 5–8 minutes. This adds a subtle acidity that balances the richness of the turkey and cream.
- Add Chicken Stock and Simmer: Once the wine has reduced, add 2 cups of chicken stock to the pot. Stir well to combine all ingredients. Cover the Dutch oven and reduce the heat to low, allowing the sauce to gently simmer for 45 minutes to 1 hour. Stir occasionally to prevent sticking and ensure even cooking. This slow simmering lets the flavors meld and the sauce thicken beautifully.
- Finish with Cream: After the long simmer, pour in ½ cup of heavy cream (or 1 cup milk for a lighter version) and stir thoroughly. Continue simmering for an additional 10–15 minutes on low heat. The cream enriches the sauce, giving it a smooth, velvety texture while maintaining a comforting, homey flavor.
- Cook the Pasta: While the sauce finishes, bring a large pot of salted water to a boil. Cook 1 pound of your chosen pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. The reserved water can help loosen the sauce if it becomes too thick.
- Combine Pasta and Sauce: Add the cooked pasta directly into the sauce along with ½ cup of the reserved pasta water. Gently toss with a wooden spoon to coat the pasta evenly in the creamy turkey bolognese. If needed, add more reserved pasta water, a little at a time, until the desired consistency is reached. This ensures every strand or piece of pasta is coated in flavorful sauce.
- Serve and Garnish: Divide the pasta and sauce among serving bowls. Top each portion with freshly grated parmesan cheese for a nutty, savory finish. For a little extra kick, sprinkle with red chili flakes if desired. Serve immediately while hot for the best texture and flavor.
Notes
- Vegetable Prep Matters: Finely chop onions, carrots, and celery to ensure they cook evenly and melt into the sauce for a smooth texture.
- Browning the Turkey: Take your time browning the turkey for richer flavor and better texture. Avoid overcrowding the pan.
- Tomato Paste Tips: Cooking the tomato paste for a few minutes before adding liquids enhances the sauce’s depth and sweetness.
- Wine Substitution: If you prefer to skip wine, add extra chicken stock or a splash of apple cider vinegar for acidity.
- Cream Options: Heavy cream gives richness, but milk works for a lighter, lower-fat version without compromising flavor.
- Pasta Water Trick: Always reserve some pasta water to adjust the sauce’s consistency and help it cling to the noodles.
Chef’s Secrets For Perfect Sauce
The key to a rich, flavorful bolognese lies in layering flavors.
Start by gently sweating the aromatics rather than rushing them, allowing the onions, carrots, and celery to release their natural sweetness.
Browning the turkey thoroughly adds caramelized depth.
Cooking the tomato paste before deglazing with wine concentrates its flavor.
A long, slow simmer is essential—it lets the ingredients meld and the sauce thicken naturally.
Finish with cream for luxurious texture.
Using reserved pasta water when combining with noodles ensures every strand is coated perfectly, preventing the sauce from drying out.
Serving Suggestions For Maximum Enjoyment
This turkey bolognese pairs beautifully with any pasta shape, though wider noodles like pappardelle or fettuccine hold the sauce best.
Top with freshly grated parmesan and a sprinkle of red chili flakes for extra flavor.
Serve with a side of garlic bread or a fresh green salad for a complete meal.
For a cozy family dinner, add roasted vegetables or steamed greens.
Leftovers can be used for baked pasta dishes, layered lasagna, or even stuffed bell peppers, making it versatile for meal prep.
Storage Tips For Long-Term Freshness
Allow the sauce to cool completely before storing to maintain its texture and flavor.
Refrigerate in airtight containers for up to 4 days, and reheat gently on the stove over low heat, adding a splash of milk or reserved pasta water if needed.
For longer storage, freeze in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Cooked pasta should be stored separately to prevent it from becoming mushy when combined with the sauce later.
Frequently Asked Questions
1. Can I use other meats instead of turkey?
Absolutely! Ground chicken, pork, or lean beef all work well. Adjust cooking time slightly for fattier meats to avoid excess grease.
2. Can I make this dairy-free?
Yes, simply replace heavy cream with unsweetened almond milk, oat milk, or skip it entirely. The sauce will still be creamy and flavorful.
3. Is it necessary to use white wine?
No, you can omit wine and use extra chicken stock. A small splash of vinegar or lemon juice can add the acidity that wine provides.
4. Can I prepare this ahead of time?
Definitely. The sauce can be made up to 3 days in advance and stored in the refrigerator, or frozen for longer storage. The flavors often improve after sitting overnight.
5. How do I prevent the pasta from sticking?
Cook pasta until al dente and reserve some cooking water. Toss immediately with the sauce, adding reserved water gradually to maintain a smooth, coated texture.
