Light Turkey Bolognese
A healthier, lighter take on the classic Italian meat sauce that delivers all the rich, savory flavor without the heaviness.
Ingredients
- •1 tablespoon olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and finely diced
- •2 stalks celery, finely diced
- •3 cloves garlic, minced
- •1 pound lean ground turkey (93/7)
- •1/2 cup dry white wine
- •1 can (28 ounces) crushed tomatoes
- •2 tablespoons tomato paste
- •1/2 cup low-sodium chicken broth
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 pound spaghetti or penne pasta
- •1/4 cup grated parmesan cheese for serving
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
- 2
Add the diced onion, carrots, and celery, and sauté for 6 to 8 minutes until the vegetables are softened and the onions are translucent.
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
- 4
Add the ground turkey to the pan, breaking it up with a wooden spoon, and cook until browned and no longer pink, about 5 to 7 minutes.
- 5
Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer until the liquid is mostly reduced, about 3 minutes.
- 6
Stir in the crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, salt, and black pepper.
- 7
Bring the sauce to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally.
- 8
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente; reserve 1/2 cup of pasta water before draining.
- 9
Toss the cooked pasta directly into the turkey sauce, adding a splash of the reserved pasta water if needed to help the sauce cling to the noodles.
- 10
Serve warm, garnished with grated parmesan cheese and freshly chopped parsley.
💡 Chef tips
- You can substitute ground chicken for the turkey if preferred.
- Store leftover sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- For extra hidden veggies, finely grate a small zucchini into the pan along with the carrots and celery.
✅ How it should turn out
The finished dish features tender pasta coated in a thick, aromatic, tomato-forward meat sauce that is rich in flavor yet wonderfully light on the palate.