Description

This Turkey Bolognese is a lighter, flavorful twist on the classic Italian sauce, featuring lean ground turkey, aromatic vegetables, and a rich tomato base simmered to perfection. Creamy half and half rounds out the sauce, making it perfect for spooning over spaghetti or your favorite pasta alternative. Quick to prepare and ideal for busy weeknights, this nutritious bolognese satisfies with less fat than traditional beef versions, while still delivering hearty, comforting flavor.

Ingredients

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For the Sauce

1 tablespoon extra-virgin olive oil
1 cup diced onion (about 1 medium onion, finely diced)
1 cup diced carrots (about 3 medium carrots, peeled and finely diced)
1 cup diced celery (about 3 stalks, finely diced)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 lb ground turkey
3 cloves garlic, minced
1 tablespoon Italian seasoning
15 ounces crushed tomatoes
14.5 ounces diced tomatoes
2 tablespoons tomato paste
1/2 cup half and half (can use whole milk)

For Serving

1 lb spaghetti
1/4 cup parmesan cheese, shredded
1/4 cup fresh basil, cut into ribbons (chiffonade)

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Instructions

Get Prepped: Peel and dice the onion, carrots, and celery into small, even pieces to ensure uniform cooking and texture in the sauce.
Cook the Vegetables: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Season with salt, black pepper, and the Italian seasoning, mixing thoroughly to coat the vegetables.
Add the Turkey and Tomatoes: Add the ground turkey to the pot, breaking it apart with a spoon. Cook until the turkey is browned and mostly cooked through, about 5 minutes. Stir in the crushed tomatoes, diced tomatoes, tomato paste, and half and half (or whole milk). Mix well to combine all ingredients into a cohesive sauce.
Simmer the Sauce: Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for about 20 minutes. Stir occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust salt and pepper as needed.
Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve a small cup of pasta water, then drain the pasta.
Combine Pasta and Sauce: Add the drained pasta to the simmering sauce and toss together to coat the noodles thoroughly. If the sauce seems too thick or dry, add a splash of the reserved pasta water until you reach your desired consistency.
Serve: Divide the pasta and sauce among serving bowls. Top each portion with shredded parmesan cheese and a sprinkle of fresh basil ribbons for a burst of freshness.

Notes

Nutrition info does not include the pasta or parmesan, as those are often swapped with zucchini or spaghetti squash.
Add a pinch of crushed red pepper flakes for a little heat.
You can substitute ground chicken for ground turkey if desired.
Use any combination of diced tomatoes, crushed tomatoes, or tomato sauce as available.
To make gluten-free, serve with gluten-free pasta or spiralized vegetables.

Nutrition

Serving Size: approximately 1/6 of sauce (without pasta or cheese)
Calories: 180
Sugar: 7g
Sodium: 730mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 18g
Cholesterol: 55mg