Ground Turkey Bolognese Sause My Rendition of It Anyway
Transform your weeknight dinners with this hearty and flavor-packed Ground Turkey Bolognese Sauce, a lighter yet equally luxurious take on the classic Italian favorite. Featuring lean ground turkey, aromatic vegetables, and a rich medley of crushed tomatoes, herbs, and a splash of cream, this homemade bolognese strikes the perfect balance between wholesome and indulgent. The optional addition of dry white wine lends a nuanced depth, while a sprinkling of fresh parsley and grated Parmesan adds the finishing touch. Ready in just over an hour, this versatile sauce is perfect for pairing with pasta, zucchini noodles, or even spooned over crusty bread. Ideal for meal-prep or feeding a crowd, this recipe is a surefire way to satisfy your comfort food cravings without overindulging.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 1 pound ground turkey (preferably 93% lean)
- 1 cup dry white wine (optional)
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup whole milk or heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the skillet and sauté for 5–7 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for another 1–2 minutes, being careful not to burn it.
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until the turkey is browned and no longer pink, about 6–8 minutes.
Optional: Pour in the white wine and let it simmer for 2–3 minutes to deglaze the pan, allowing the alcohol to cook off.
Stir in the crushed tomatoes, tomato paste, and chicken broth. Mix well to combine.
Add the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir everything together and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet partially with a lid, and let the sauce simmer for 30–40 minutes. Stir occasionally to prevent sticking.
Stir in the milk or cream during the last 10 minutes of cooking to give the sauce a rich, velvety texture.
Taste and adjust seasoning if necessary. Add more salt, pepper, or herbs to your liking.
Garnish with fresh parsley and serve warm over your favorite pasta. Top with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 48.7 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 593 mg | 46% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4424 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
