Easy Turkey and Veggie Bolognese
Easy Turkey Bolognese is a healthy and quick version of the traditional slow cooking meat sauce. Bolognese sauce originated in the Emilia-Romagna region of Italy, near the city of Bologna. It is a descendant of a French ragoût. Traditional recipes for Bolognese highlight a rich meat sauce that features beef, pork, carrots, celery, and onion. These are cooked slowly to develop a deep flavor. This version, however, substitutes ground turkey, or a combination of ground turkey and chicken sausage. I also often add additional vegetables to make this dish not only hearty, but full of vitamins and fiber.
My favorite way to make this is with one pound of ground turkey and a half pound of Italian turkey or chicken sausage. I’ve also had success using only ground turkey, as well as using only turkey sausage. Feel free to play around with the proportions and work with what you have on hand.
To make this a veggie-filled recipe, add mushrooms, spinach and even zucchini. This recipe also calls for wine, milk, tomato paste, bay leaves, and grated cheese. A rind from a block of Romano or Parmesan cheese (optional) adds even more depth to the dish. Add a pinch of nutmeg towards the end of the cooking time to give it a warm, earthy flavor.
To save time, simmer this turkey bolognese entirely on top of the stove. If time allows, or you prefer a make-ahead meal, it can also be covered and cooked in the oven on low heat. Use your favorite large oven-safe pan, dutch oven, or braising pan.
Serve this veggie filled turkey bolognese over brown rice pasta, lentil pasta or whole grain pasta for a healthy twist. It’s a great way add protein, fiber and support a Mediterranean diet. Traditionally, bolognese is served over tagliatelle or other wide, flat, long noodles. It’s also amazing with tubular shaped pasta, such as rigatoni or penne. Their hollow centers and ridges capture the chunky meat sauce.
While traditional bolognese takes time to develop the flavors, I find this recipe is so full of flavor it really only needs to simmer 10-15 minutes or so. If you wish, however, you can make it ahead, and then let it simmer in the oven at a low temperature until ready to serve. It’s a perfect meal for a dinner party!
Looking for other Mediterranean style recipes? Check out this Stuffed Peppers with Ground Turkey recipe or this Mediterranean Flounder recipe.
Easy Turkey and Veggie Bolognese
Ingredients
- 2 tbsp unsalted butter or non-dairy spread, plus a knob to add at the end.
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 large carrots, peeled and finely chopped
- 3 stalks celery, finely chopped
- 6 cloves garlic, minced
- 1 ½ lbs ground turkey, or 1 pound ground turkey and ½ pound of Italian turkey sausage (not pre-cooked)
- 1 cup white wine (pinot grigio, un-oaked chardonnay, etc.)
- 1 6 oz can/jar of tomato paste
- 1 cup almond milk, whole milk, skim milk, oat milk, etc.
- 2 bay leaves
- 1 Parmesan or Romano rind optional
- ½ tsp garlic powder
- ½ -1 pound regular or GF pasta (wide flat noodles or tubular shaped) we like to use 1/2 pound for a more meat/veggie forward dish
- 1 pinch ground nutmeg optional
- kosher salt to taste
- black pepper to taste
- ½ cup grated Parmesan or Romano cheese, plus extra for serving
- 1 handful chopped parsley and/or basil optional, for topping
Instructions
- If making ahead, preheat the oven to 300℉.
- Heat the butter/non-dairy spread and oil in a shallow heavy-bottomed skillet, or small dutch oven or braising pan. If doubling the recipe, use a larger dutch oven or pan. Sauté the onions, carrots, and celery until softened.
- If using, add the mushrooms and zucchini
- Add the minced garlic. Cook for another 1 to 2 minutes.
- Add the turkey meat and cook, stirring, until starting to brown, about 5 minutes. Deglaze the pan with the cup of white wine and reduce slightly. Add the tomato paste, milk, bay leaves and Parmesan rind and simmer down for a little bit, 3 to 4 minutes. Add garlic powder, salt and freshly ground black pepper to taste. It should be a thick sauce.
- Add spinach (if using) and toss to combine.
- Add a pinch of nutmeg
- Continue to simmer on the stovetop on low until it is as thick as you like. If desired and you have the time or are making this ahead, you can alternatively place this in a 300℉ oven. Make sure to check on it and stir so it doesn't get too dry and stick to the pan. If it looks too dry, add a splash of water (pasta water if you have it).
- When the sauce is done, remove the bay leaves and Parmesan rind.
- While the sauce is simmering, cook the pasta according to the package instructions, then drain it, saving 1 cup or so of the pasta water.
- On the side of the large skillet, add the drained pasta, a splash of the reserved pasta water, a knob of butter/margarine, and the grated Parmesan/Romano cheese and mix. Stir to coat the pasta.
- Sprinkle with extra Parmesan/Romano cheese and fresh chopped herbs (parsley and a little bit of basil if desired) and serve in shallow bowls.