Turkey Bolognese Sauce
This Turkey Bolognese Sauce is rich, cozy, and full of slow-simmered flavor, even though it comes together in under an hour. Made with ground turkey, classic vegetables, and a splash of cream, it’s lighter than traditional beef bolognese but just as comforting — and firmly in our family dinner rotation.
Ingredients
- 2 tablespoons olive oil
- 1 ½ cup diced celery
- 1 ½ cup diced yellow or white onion
- 1 ½ cup diced carrots
- 1 lb. ground turkey 93% lean or less
- 5 cloves garlic minced
- ¼ teaspoon fennel seeds
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 28 oz. can whole or diced tomatoes
- 2 tablespoons tomato paste
- 2 ½ tablespoons sun dried tomatoes in oil
- 1 ½ tablespoon balsamic vinegar
- 1 ¼ teaspoons salt
- ⅓ cup half & half
- 16 oz. pasta (pappardelle, rigatoni, tagliatelle, etc.) cooked to package directions
- Grated parmesan cheese for garnish
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the celery, onion, and carrots and sauté for 7–8 minutes, stirring frequently, until the vegetables are tender and the onions are translucent.
- Add the ground turkey to the pan and sauté for 5–6 minutes, breaking it up as it cooks, until the turkey is fully cooked and no longer pink.
- Add the garlic, fennel seeds, dried thyme, and dried rosemary. Sauté for about 2 minutes, until the garlic is fragrant.
- Stir in the canned tomatoes, tomato paste, sun-dried tomatoes, balsamic vinegar, and salt. Increase the heat to high and bring the sauce to a boil, then reduce to medium and simmer for 18–20 minutes, stirring occasionally, until the sauce thickens and turns a deeper red color.
- Reduce the heat to low. Once the sauce is no longer simmering, stir in the half & half until combined. Cook over low heat for about 2 minutes, or until the liquid is incorporated and the sauce is silky.
- Taste and season with additional salt as needed. Serve tossed with hot pasta and finish with grated Parmesan cheese.
Notes
Use 93% lean ground turkey for the best flavor. Extra-lean turkey doesn’t have enough fat to build a rich sauce, while 93% keeps the bolognese flavorful without feeling heavy.
Take your time with the vegetables. Sautéing the onion, carrot, and celery until soft and fragrant builds the foundation of the sauce and adds depth you can’t rush.
Simmer, don’t boil. After bringing the sauce to a boil, reduce the heat to medium and let it simmer so the flavors develop and the sauce thickens without burning.
Stir in the half-and-half off the boil. Lowering the heat before adding dairy prevents curdling and gives the sauce its silky, classic bolognese texture.
Salt in layers and taste at the end. Season throughout cooking, then adjust after simmering so the final sauce is balanced and flavorful.
Storage: Leftovers keep well covered in the refrigerator for 4–5 days. The sauce can also be frozen in a freezer-safe container for up to 2–3 months.
Nutrition
Serving: 1/8 Serving (Sauce Only)Calories: 340kcalCarbohydrates: 46gProtein: 22gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 35mgSodium: 462mgPotassium: 482mgFiber: 3gSugar: 3gVitamin A: 258IUVitamin C: 7mgCalcium: 42mgIron: 2mg
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