Description
This Turkey Bolognese recipe is a hearty and nutritious twist on the classic Italian meat sauce, using lean ground turkey for a lighter yet flavorful dinner option. The sauce is rich with diced vegetables, tomatoes, Italian seasoning, and a touch of creaminess from half and half. Served over perfectly cooked spaghetti and garnished with fresh basil and parmesan cheese, it’s a comforting, family-friendly meal ready in just 30 minutes.
Ingredients
Scale
Vegetables
- 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)
- 3 cloves garlic, minced
Meat and Dairy
- 1 lb ground turkey
- ½ cup half and half (can use whole milk)
- ¼ cup parmesan cheese, shredded
Tomatoes and Sauce
- 15 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- 2 tablespoons tomato paste
Seasonings and Oils
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon Italian seasoning
- ¼ cup fresh basil, cut into ribbons (chiffonade)
Pasta
- 1 lb spaghetti
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
- You can substitute half and half with whole milk for a lighter sauce.
- Reserve some pasta water when draining spaghetti; it helps loosen the sauce for better coating.
- Use fresh basil at the end to preserve its bright flavor.
- Ground turkey is lean, so avoid overcooking to keep moisture in the sauce.
- Italian seasoning can be adjusted or substituted with fresh herbs like oregano and thyme if desired.
