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Turkey Bolognese

Quick and easy healthy Turkey Bolognese. The thick, rich sauce tastes like it’s been simmering all day but is ready in minutes. Great for weeknight dinner!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 341 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 medium carrots peeled and finely chopped (about 1 1/4 cups)
  • 1 small yellow onion finely chopped (about 1 cup)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound ground turkey I use 93% lean; I wouldn’t recommend 99% lean, as it will easily dry out, or ground chicken
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 tablespoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 cup dry red wine such as Cabernet Sauvignon (or substitute an additional 14.5-ounce can of crushed tomatoes)
  • 1 can crushed tomatoes (14.5 ounces)
  • 3 tablespoons tomato paste
  • ½ cup whole milk
  • 10 ounces tagliatelle or fettuccini pasta
  • For serving: freshly grated parmesan chopped fresh basil, and/or chopped fresh parsley

Instructions

    Cup of Yum
  1. In a large skillet, heat the olive oil over medium high. Add the carrot, onion, salt, and pepper and cook until the vegetables are beginning to soften, about 5 to 7 minutes. Increase the heat to medium high, add the ground turkey, and cook, breaking it up with a spoon, until it’s starting to brown, about 3 minutes. Stir in the garlic, oregano, and red pepper flakes and cook just until fragrant, about 1 minute.
  2. Pour the wine into the skillet and stir, scraping up any browned bits from the bottom of the pan. Add the tomatoes, tomato paste, and milk and stir to combine. Bring the sauce to a boil, then lower the heat and let simmer for 10 minutes. Taste and add additional salt, black pepper, or red pepper flakes as desired.
  3. Meanwhile, bring a large pot of water to a boil and cook the Giovanni Rana Tagliatelle or Fettuccine just until al dente. Drain and place in a serving bowl. Top with your desired amount of sauce and serve hot, sprinkled with fresh Parmesan, basil, and/or parsley.

Notes

  • I recommend topping the noodles with the Bolognese sauce just before serving. Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 3 months. This recipe makes a generous amount of sauce, so depending upon your preferred noodle/sauce ratio, you may have some sauce leftover. If this is the case, I recommend enjoying it over a fresh batch of noodles, since refrigerated pasta usually tastes at its prime right after it is made. That said, we also at it rewarmed in the microwave (including the noodles), and it still made for a delicious dinner.

Nutrition Information

Serving 0.25of the noodles with 1 cup sauce Calories 341kcal (17%) Carbohydrates 37g (12%) Protein 22g (44%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 63mg (21%) Sodium 319mg (13%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 341

% Daily Value*

Serving 0.25of the noodles with 1 cup sauce
Calories 341kcal 17%
Carbohydrates 37g 12%
Protein 22g 44%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 63mg 21%
Sodium 319mg 13%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.