This page contains some affiliate links. Please review my disclosure policy.
Switch up your usual pasta sauce with this hearty and healthy turkey bolognese. A thick, flavorful sauce made with lean ground turkey, veggies and tomatoes. Easy step-by-step instructions too!
It’s turkey week here but I decided to offer you a different type of turkey. Turkey bolognese that is! So in honor of Thanksgiving right around the corner, here’s my latest bolognese iteration that I know you’ll love.
Lightened-Up Turkey Bolognese!
This is truly a family favorite recipe around here! Naturally, like most todddlers, my daughter LOVES pasta. And it’s also a struggle to get protein into her. Cue this turkey bolognese sauce. It brings a depth of flavor that we all love but it’s also a meat-based sauced so I can get that little extra dose of protein into her.
Unlike traditional bolognese which tends to be made with either ground beef or ground pork (or a combo of the two), this weeknight dinner is lightened up with ground turkey meat.
It gives you the rich bold flavors of a dinner in Bologna, Italy, but with some heart-healthy alternatives.
Paired with a bowl of fresh rigatoni (or preferred pasta – see suggestions below!), this turkey bolognese is sure to be a hit!
Ingredients in Turkey Bolognese
- Olive oil – for cooking veggies and meat sauce.
- Onion – I like to use diced yellow onion in this rigatoni bolognese but you could also use white onion instead.
- Garlic – it’s not bolognese without garlic!
- Carrot – my secret ingredient! Carrots add a little sweetness and nutrition to this recipe.
- Lean Ground Turkey Meat – Ideally 93-94% ground turkey but use what you can find. I find anything less can make a drier turkey bolognese and anything more tastes a little too “meaty”.
- Tomato paste – to really bring out that tomato flavor.
- Diced tomatoes – Feel free to use canned.
- Dried oregano – you could also use fresh oregano but dried is more accessible. Double the amount if using fresh.
- Salt and Pepper – Feel free to adjust to sodium levels and/or taste preferences.
- Fresh parmesan + basil– for sprinkling on top (if desired)
How to Make Turkey Bolognese Sauce
STEP 1: COOK PASTA
Bring a large pot of salted water to a boil and cook rigatoni (or preferred noodles) according to package instructions. Reserve a cup of pasta water before straining your noodles.
STEP 2: COOK VEGGIES + MEAT
To a large pot or dutch oven add your olive oil over medium heat. Stir in onions and cook for 3-5 mins or until translucent. Add in garlic and carrots and sauté for another 1-2 minutes. Add ground turkey meat and cook until browned on all sides (roughly 3 minutes). Break up meat as it cooks.
STEP 3: SIMMER SAUCE
Stir in tomato paste, diced tomatoes, 1/2 cup reserved pasta water, dried oregano and salt and pepper. Bring to a boil and immediately lower to a simmer, uncovered for 20 minutes. Stir occasionally. If sauce is getting too thick add in a scoop of reserved pasta water. Continue cooking until desired consistency is reached.
STEP 4: SERVE
Top sauce onto rigatoni or desired base. Sprinkle with parmesan and chopped, fresh basil, if desired.
Easy Swaps + Substitutions
- Swap the meat – not a fan of turkey or can’t find lean ground turkey? Try using a different meat like ground chicken, pork or ground beef. All make great substitutes in this bolognese recipe!
- Add veggies – you can easily stir in extra vegetables at the end like kale, spinach, chard or even zucchini!
- Swap the pasta – I like using rigatoni in this rigatoni bolognese but truly any pasta will do. Some suggestions include bucatini, pappardelle, fettuccine, tagliatelle or even simpler noodles like penne and fusilli. You can also use gluten-free pasta, if gluten-free.
- Make it paleo/grain-free – you can substitute flat pasta for a grain-free alternative like spaghetti squash or zucchini noodles.
Storage Instructions
Fridge: Store leftover turkey bolognese in an airtight container in the refrigerator for up to 5 days. Reheat on stove top or in microwave.
Freezer: Store leftover turkey bolognese in an airtight container in the freezer for up to 3 months. Allow to thaw overnight in fridge or on countertop for several hours. Reheat on stove top or in microwave.
More Pasta Sauce Recipes:
- Homemade Arrabbiata Sauce
- Sun Dried Tomato Pesto Sauce
- Homemade Tomato Sauce
- Roasted Red Pepper Sauce
- Tofu Bolognese
- Hidden Veggie Pasta Sauce
Turkey Bolognese
Switch up your usual pasta sauce with this hearty and healthy turkey bolognese. A thick, flavorful sauce made with lean ground turkey, veggies and tomatoes. Easy step-by-step instructions too!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 lb rigatoni noodles (or preferred pasta)
- 1 cup reserved pasta water
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, finely minced
- 1 large carrot, peeled + chopped
- 1 lb lean ground turkey meat (ideally 93-94% lean)
- 2 tbsp tomato paste
- 1 x 28 oz can diced tomatoes
- 1 tbsp dried oregano
- 1 tsp salt
- 1/4 tsp black pepper
- Fresh parmesan and basil for topping, if desired
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni (or preferred noodles) according to package instructions. Reserve a cup of pasta water before straining your noodles. Set aside noodles.
- To a large pot or dutch oven add your olive oil over medium heat.
- Stir in onions and cook for 3-5 mins or until translucent.
- Add in garlic and carrots and sauté for another 1-2 minutes.
- Add ground turkey meat and cook until browned on all sides (roughly 3 minutes). Break up meat as it cooks.
- Stir in tomato paste, diced tomatoes, 1/2 cup reserved pasta water, dried oregano and salt and pepper.
- Bring to a boil and immediately lower to a simmer, uncovered for 20 minutes. Stir occasionally.
- If sauce is getting too thick add in a scoop of reserved pasta water. Continue cooking until desired consistency is reached.
- Top sauce onto rigatoni or desired base. Sprinkle with parmesan and chopped, fresh basil, if desired.
- See storage instructions above.
I found this to be incredibly bland. I added wine, more salt and pepper, plus generous pecorino at serving. Still pretty ho hum. Maybe ground turkey is that way.