Turkey Bolognese Italian Style Sauce (Printable)
A lighter Italian-style sauce with ground turkey, vegetables, and herbs. Rich, hearty, and perfect over pasta.
# What You'll Need:
→ Meat
01 - 1 lb ground turkey (preferably lean)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
→ Liquids
06 - 1/2 cup dry white wine
07 - 1 can (28 oz) crushed tomatoes
08 - 1/2 cup chicken or vegetable broth
→ Flavorings
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp dried thyme
13 - 1/2 tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Finishing
15 - 2 tbsp olive oil
16 - 2 tbsp chopped fresh parsley or basil (optional)
17 - Freshly grated Parmesan cheese, for serving (optional)
# How-To Steps:
01 - Heat the olive oil in a large skillet or Dutch oven over medium heat.
02 - Add the onion, carrot, and celery. Sauté for 6–8 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the ground turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes.
05 - Pour in the white wine and simmer for 2–3 minutes until mostly evaporated.
06 - Stir in the tomato paste, crushed tomatoes, and broth.
07 - Add the oregano, basil, thyme, red pepper flakes (if using), salt, and pepper.
08 - Bring to a simmer, reduce the heat to low, and cook uncovered for 30–35 minutes, stirring occasionally, until the sauce thickens and flavors meld.
09 - Taste and adjust seasoning if needed.
10 - Serve hot over cooked pasta or zucchini noodles. Garnish with fresh herbs and Parmesan if desired.
# Expert Advice:
01 -
- The turkey stays incredibly tender while soaking up all that Italian flavor without the heaviness of beef or pork
- It makes enough for leftovers that actually taste better the next day, which is rare with lighter sauces
02 -
- Turkey needs more salt than you would expect, so do not be shy with seasoning throughout the process
- The sauce should be bubbling gently, not boiling violently, or the turkey might become tough
03 -
- Simmer the sauce longer than you think necessary, at least 45 minutes total, for the deepest flavor development
- Use a wooden spoon to break up the turkey into very small pieces for the best texture