Flavorful Turkey Bolognese
This creamy turkey bolognese is a lean, protein-packed twist on the classic sauce. Loaded with onions, carrots, celery, and a hint of garlic, it’s simmered in wine and chicken stock, finished with cream for a rich texture. Perfect for weeknight dinners or meal prep, it pairs beautifully with any pasta shape.
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.
