Turkey Bolognese Recipe
Italian · Main course · 60 min total
A lighter twist on the classic Italian ragu, this turkey bolognese is rich, hearty, and perfect over pasta or in lasagna.
15
min prep
min prep
45
min cook
min cook
6
servings
servings
290
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 pound ground turkey (93% lean)
- 1/2 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup whole milk
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Increase heat to medium-high and add ground turkey. Cook, breaking up the meat with a spoon, until browned, about 5-7 minutes.
- Pour in the white wine and cook, scraping up any browned bits, until mostly evaporated, about 2 minutes.
- Stir in crushed tomatoes, tomato paste, oregano, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
- Remove the lid and stir in the milk. Simmer uncovered for 10-15 minutes until the sauce thickens. Season with salt and pepper to taste. Discard bay leaf.
- Serve over pasta with grated Parmesan, if desired.
Tips
- For a richer flavor, use 1/2 cup of heavy cream instead of milk.
- This sauce freezes well for up to 3 months.
- Serve with spaghetti, pappardelle, or use in lasagna.
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