Turkey Bolognese Light Italian Style (Printable version)

Rich, hearty turkey sauce with vegetables and herbs, perfect over pasta or zucchini noodles.

# List of ingredients:

→ Meat

01 - 1 lb ground turkey, preferably lean

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Liquids

06 - 1/2 cup dry white wine
07 - 1 can (28 oz) crushed tomatoes
08 - 1/2 cup chicken or vegetable broth

→ Flavorings

09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp dried thyme
13 - 1/2 tsp crushed red pepper flakes
14 - Salt and freshly ground black pepper, to taste

→ Finishing

15 - 2 tbsp olive oil
16 - 2 tbsp chopped fresh parsley or basil
17 - Freshly grated Parmesan cheese, for serving

# Directions:

01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrot, and celery. Sauté for 6–8 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add ground turkey, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes.
04 - Pour in white wine and simmer for 2–3 minutes until mostly evaporated, scraping up any browned bits from the bottom.
05 - Stir in tomato paste, crushed tomatoes, and broth. Add oregano, basil, thyme, red pepper flakes, salt, and pepper. Mix thoroughly to combine.
06 - Bring to a simmer, reduce heat to low, and cook uncovered for 30–35 minutes, stirring occasionally, until sauce thickens and flavors meld together.
07 - Taste and adjust seasoning as needed. Serve hot over cooked pasta or zucchini noodles. Garnish with fresh herbs and Parmesan cheese if desired.

# Expert Advice:

01 -
  • You get all the comfort of classic Bolognese without the heaviness that leaves you feeling overstuffed
  • The sauce freezes beautifully, so you can double the batch and always have a homemade meal ready
02 -
  • The sauce needs at least 30 minutes of simmering to develop that deep, rich flavor everyone loves
  • Ground turkey can be surprisingly bland on its own, so do not be shy with the salt and herbs
03 -
  • Use a wooden spoon to break up the turkey, metal can sometimes give off a metallic taste
  • If the sauce seems too thick, add more broth a little at a time until you reach the right consistency

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