Description
This comforting Turkey Bolognese recipe is a lighter twist on the classic Italian meat sauce, made with lean ground turkey and a medley of sautéed vegetables simmered in a rich tomato and creamy sauce. Served over al dente spaghetti and topped with fresh basil and parmesan, it’s a hearty and delicious meal that comes together in just 30 minutes, perfect for a family dinner.
Ingredients
Scale
Sauce Base
- 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
- ½ teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
Meat and Tomatoes
- 1 lb ground turkey
- 15 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- 2 tablespoons tomato paste
- ½ cup half and half (can use whole milk)
Pasta and Toppings
- 1 lb spaghetti
- ¼ cup parmesan cheese, shredded
- ¼ cup fresh basil, cut into ribbons (chiffonade)
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 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 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
- For a dairy-free version, substitute half and half with unsweetened coconut milk or omit it.
- Use whole wheat or gluten-free pasta to accommodate dietary preferences.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
- For extra heat, add red pepper flakes when cooking the vegetables.
- Reserve pasta water is key for adjusting the sauce consistency for perfect coating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
