Rich Turkey Bolognese Recipe

Hearty turkey Bolognese with ground turkey, vegetables, and San Marzano tomatoes. Perfect even for cold busy nights, served over pasta with Parmesan.

For a while, this turkey Bolognese has become our family's Sunday tradition. It's a meal worth waiting for while it simmers away on the stove, filling the house with rich, irresistible aroma. While traditional beef Bolognese has its merits, I've discovered that using ground turkey creates a lighter sauce that maintains all the depth of the classic version. This sauce changed our pasta nights completely, taking them from basic to restaurant-quality without much effort. 

I came up with this recipe during a period when I was trying to work more air fryer zucchini fritters and vegetable-heavy dishes like my ground beef zucchini and rice casserole into our rotation. The turkey Bolognese became the perfect middle ground—lighter than beef but still hearty enough to satisfy everyone at the table. We often serve it with a slice of rosemary sourdough bread for sopping up every last bit of sauce.

The real secret to this sauce isn't some fancy ingredient or complicated technique—it's patience. Time turns the simple combination of turkey, vegetables, and tomatoes into something as good as this. The milk might seem unusual, but it's actually a traditional Italian technique that mellows the acidity of the tomatoes while adding richness. And that final pat of butter stirred in the end? The key to creating a silky texture that clings perfectly to the pasta. The pasta also adds to the final taste, I found that cooking it in chicken broth makes the flavors deeper. 

Ingredient Highlight: Ground Turkey

Lean, flavorful, and versatile, ground turkey is a fantastic alternative to traditional beef or pork. It brings a lighter touch to this hearty sauce while still delivering that rich, comforting depth.

One of the great things about turkey is how easily it takes on flavor. Whether you’re building layers in a sauce like this one or giving it a bold spice rub — like in our Cajun-style baked turkey breast with vegetables — turkey has a way of transforming with each recipe. It's a true blank canvas.

When we’re working with other cuts, we love mixing things up with recipes like our crispy and juicy air fryer turkey thighs for something a little more indulgent, or these oven-baked turkey tenders that my kids ask for on repeat.

And if you’re ever left with extra cooked turkey, don’t toss it! You can always reinvent using my Texas French toast casserole made with leftover turkey.

Step-by-step Instructions for Turkey Bolognese

This ground turkey Bolognese recipe is a comforting, flavorful dish made with ground turkey, vegetables, and aromatic herbs. Slow-cooked to bring out the rich flavors, this Bolognese is perfect for serving over pasta and topped with freshly grated Parmigiano-Reggiano. It's a great way to make a filling and satisfying meal with minimal effort.

Prepare the Vegetables

Start by finely chopping the onions, carrots, and celery. Mince the garlic cloves. These vegetables make up the base of the sauce, adding sweetness and depth to the flavor.

Cook the Vegetables

Heat 50ml of extra virgin olive oil in a large pan over medium heat. Add the onions, carrots, celery, and garlic to the pan. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. This will create a flavorful base for the Bolognese sauce.

Brown the Ground Turkey

Add 1kg of ground turkey to the pan. Break it up with a spoon and cook until the turkey is browned all over. Make sure to stir occasionally to make sure it cooks evenly. This step helps develop the flavor of the meat and adds richness to the sauce.

Deglaze with White Wine

Once the turkey is browned, pour in 200ml of dry white wine. Stir the mixture, scraping any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes to reduce by half, which intensifies the flavor.

Add Tomatoes, Milk, and Herbs

Add 800g of crushed San Marzano tomatoes to the pan, followed by 250ml of whole milk. Stir to combine. Add the bay leaves and sprig of fresh rosemary. The milk will help mellow the acidity of the tomatoes, while the herbs will infuse the sauce with flavor.

Simmer the Sauce

Lower the heat and let the sauce simmer uncovered for 2 hours, stirring occasionally. This slow cooking time helps the flavors develop and allows the sauce to thicken. If the sauce becomes too thick, you can add a little water or broth to reach your desired consistency.

Final Touches

Once the sauce has thickened and the flavors have melded together, remove the bay leaves and rosemary sprig. Stir in 50g of unsalted butter for extra richness. Season with salt and pepper to taste.

Serve

Serve the turkey Bolognese over your favorite pasta. Top with freshly grated Parmigiano-Reggiano for added flavor. Enjoy this hearty and comforting meal!

Storage

If you ever have leftovers, let the turkey Bolognese cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. If you want to store it longer, freeze the Bolognese in a freezer-safe container for up to 3 months. To reheat, thaw it in the refrigerator overnight and heat it on the stove over medium heat until warmed through. You can also reheat it in the microwave, stirring every minute for even heating. If the sauce thickens too much, simply add a splash of broth or water to reach your desired consistency.

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