Light Turkey Bolognese
A healthier, lighter take on the classic Italian meat sauce that delivers deep, savory flavor without the heavy grease.
Ingredients
- •1 pound lean ground turkey (93% lean)
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and finely diced
- •2 stalks celery, finely diced
- •3 cloves garlic, minced
- •2 tablespoons tomato paste
- •1/2 cup dry white wine
- •1 can (28 ounces) crushed or whole peeled tomatoes
- •1/2 cup low-sodium chicken broth
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •1/4 teaspoon red pepper flakes
- •Kosher salt and freshly ground black pepper to taste
- •1 pound spaghetti or penne pasta
- •1/4 cup grated Parmesan cheese for serving
- •2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- 2
Add the diced onion, carrots, and celery, and sauté for 6 to 8 minutes until softened and lightly browned.
- 3
Add the minced garlic and tomato paste, stirring constantly for about 1 minute until fragrant.
- 4
Add the ground turkey, breaking it up with a wooden spoon, and cook until it is no longer pink and slightly browned, about 6 minutes.
- 5
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer until mostly evaporated, about 3 minutes.
- 6
Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, red pepper flakes, salt, and black pepper.
- 7
Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it simmer for 20 minutes to meld the flavors.
- 8
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
- 9
Drain the pasta and toss it directly into the simmering sauce, or serve the sauce generously over the top of the plated pasta.
- 10
Garnish with freshly grated Parmesan cheese and chopped parsley before serving.
💡 Chef tips
- For an even lighter dish, serve this sauce over zucchini noodles or spaghetti squash instead of pasta.
- This sauce can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- If you don't use wine, substitute an extra 1/2 cup of chicken broth and a splash of red wine vinegar.
✅ How it should turn out
The finished dish should feature a vibrant, aromatic tomato and turkey sauce clinging perfectly to al dente pasta, offering a rich, savory flavor with a bright herbal finish.