A new staple in my fridge and freezer is this Turkey Bolognese Sauce. I use ground turkey instead of beef lightening it up and making it a healthier option but does not take away from the flavor. Carrots add sweetness, red wine brings boldness, and San Marzano Tomatoes simmer the sauce all together. Eat with pasta, eat with a spoon, add an egg on top… it doesn’t matter. Just eat!
Growing up, meals at my Great Aunt and Uncle DiMaggio’s house would always start with a pasta dish. I was undoubtably the last kid at the table having a second helping of just the sauce with a ton of cheese on top. Old habits die hard… one of my favorite ways to eat bolognese sauce today is with a nice piece of bread, or an egg on top, not with pasta. Crazy I know!
There are only three things in a mirepoix: carrots, celery, and onions. When combined, these three simple ingredients, commonly referred to as “aromatics,” come together to add flavor and aroma to stocks, sauces, soups, and other foods. This Turkey Bolognese Sauce start with these three ingredients as a base and then builds the flavor up as it cooks!
If you love pasta, check out these other recipes! They will not let you down and are full of great kitchen tips!
- Italian Sausage and Pasta Toss
- Eggplant Parmesan with Garlic Roasted Tomatoes
- Lamb Ragu with Creamy Ricotta
- Sesame Noodles
Turkey Bolognese Sauce
This Turkey Bolognese sauce is one for the books! Using ground turkey instead of beef lightens it up but does not take away from the flavor. Carrots add sweetness, red wine brings boldness, and San Marzano Tomatoes simmer it all together. Eat with pasta, eat with a spoon, low carb, chianti wine, meat sauce .
- Olive Oil
- 1 Yellow Onion, Chopped
- 4 Carrots, Peeled and Chopped
- 2 Stocks Celery, Chopped
- 2lb Ground Turkey
- 2 28oz cans Crushed San Manzano Tomatoes
- 1/2 cup Chianti Wine
- 2 Parmesan Rinds (optional)
- 1/2 cup (hand full) of Fresh Basil, Torn
- 1/2 cup Fresh Parsley, Torn
- Salt and Pepper for seasoning
- In a large sauce pot, or dutch oven, heat 2 tsp oil over medium high heat. Add in the onions, carrots, and celery. Season with salt and pepper and cook until soft.
- Add in the ground turkey, season with salt and pepper. Break apart and cook until there is no more pink, about 5 minutes.
- Deglaze the pan by adding in the wine and scraping the cooked bits off the bottom of the pan (to add flavor!).
- Add in the tomatoes, parmesan rind, and season with salt and pepper. Cook down for about 30 minutes stirring occasionally.
- Add in the torn basil and parsley, and remove the Parmesan rind before serving.
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