Simple and comforting, this dairy-free and meaty turkey bolognese is the perfect quick weeknight dinner or ultimate weekend comfort food.
When I make traditional pasta sauce, I use my Nonna's recipe, so I used this recipe as a base and essentially just added ground turkey for a meaty sauce.
I love using brown rice pasta, but you can use your favorite kind. This turkey bolognese recipe would also be great with some fresh crusty bread to dip in the excess sauce.
I love this recipe as is over pasta but I also like using this recipe in my Classic Lasagna with Béchamel Sauce.
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Ingredients
What you need to make this turkey bolognese recipe:
- Olive oil
- Mirepoix (onion, carrots and celery) - you'll need one yellow diced onion, two carrots and two celery stalks for this recipe. To cut down on prep time, use pre-packaged mirepoix (onion, carrots & celery) from the grocery store.
- Garlic
- Ground turkey- this recipe can also be made with ground beef, ground pork or sausage with the casings removed.
- Red wine (optional)- adds a rich and robust flavor to the sauce.
- Can crushed tomatoes
Instructions
The turkey bolognese can be made traditionally on the stove, in a slow cooker if you have the extra time or in an InstantPot (pressure cooker) if you're in a rush. Check out the recipe card for crockpot and InstantPot methods!
Stovetop
Heat the olive oil & butter (if using) in a large pot over medium-high heat. Add in a diced onion, carrots & celery and sauté until the onion is translucent.
Next, add in the salt & garlic and cook for 1-2 more minutes, then add the ground turkey and cook for 10 minutes, until browned, crumbling and stirring occasionally.
Pour in the red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add a 28 ounce can of crushed tomatoes, salt, pepper, thyme & basil.
Bring the sauce to a boil, turn down the heat to medium-low & simmer for 45 minutes.
Serve over your favorite pasta and top with parmesan cheese, if desired.
Storage
This turkey bolognese recipe makes 4-6 servings. If you don't use all of it at one time then it can be stored in a freezer-safe container or storage bag for a few months. Let it defrost, in the refrigerator or on the counter for a few hours before reheating.
FAQs
I personally think any type of pasta pairs great with this turkey bolognese. However, traditionally, you will see spaghetti, rigatoni, tagliatelle, and pappardelle.
The best wines to use are Cabernet Sauvignon, Côtes du Rhône or Zinfandel. However, you can use whatever you have on hand and it is not necessary to use an expensive wine for this recipe. I prefer under $20 bottles.
Traditional bolognese recipes cook for hours to bring the flavors together. However, this recipe is easy and quick for the busy person. This recipe still has all the flavor.
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Recipe
Simple Turkey Bolognese
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter optional & not dairy-free
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 2 teaspoons salt
- 1 pound ground turkey (can also use ground beef, ground pork or sausage)
- ½ cup dry red wine optional
- 1 (28 ounce) can crushed tomatoes
- 2 teaspoons dried or 1 tablespoon fresh basil
- 1 teaspoons dried or 2 teaspoon fresh thyme
- salt and black pepper to taste
Instructions
Stovetop
- Heat olive oil & butter (if using) in a large pot over medium-high heat. Add diced onion, carrots and celery and sauté until the onion is translucent, about 5 minutes.
- Add salt & minced garlic and cook for 1-2 more minutes. Next, add in the ground turkey and cook for 10 minutes, until browned, crumbling and stirring occasionally.
- Pour in the red wine (if using), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add in a can of crushed tomatoes, salt, black pepper, thyme and basil.
- Bring the sauce to a boil, cover, then turn down the heat to medium-low and simmer for 45 minutes.
- Serve over your favorite pasta and top with parmesan cheese, if desired.
Slow Cooker
- Heat olive oil & butter (if using) in a large pot over medium-high heat. Add diced onion, carrots and celery and sauté until the onion is translucent, about 5 minutes.
- Add salt & minced garlic and cook for 1-2 more minutes. Next, add in the ground turkey and cook for 10 minutes, until browned, crumbling and stirring occasionally.
- Add all of the ingredients to the slow cooker, including wine, tomatoes and spices. Cover and cook the sauce on low for 5-6 hours or on high for 3-4 hours.
- Serve over your favorite pasta and top with parmesan cheese, if desired.
Instant Pot
- Set InstantPot to Sauté on high. Heat olive oil & butter (if using) in a large pot over medium-high heat. Add diced onion, carrots and celery and sauté until the onion is translucent, about 5 minutes.
- Add salt & minced garlic and cook for 1-2 more minutes. Next, add in the ground turkey and cook for 10 minutes, until browned, crumbling and stirring occasionally.
- Pour in the red wine (if using), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add in a can of crushed tomatoes, salt, black pepper, thyme and basil.
- Cover and pressure cook on high pressure for 20 minutes, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure.
- Serve over your favorite pasta and top with parmesan cheese, if desired. Enjoy!
Video
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Did you make this recipe? Let me know!