Turkey Bolognese

This turkey Bolognese recipe, created by our Test Kitchen, is the perfect centerpiece to a cozy, comforting pasta dinner. It’s proof that lighter dinners don’t have to skimp on flavor. Using ground turkey instead of beef packs it with protein but keeps the fat and calories down, while still delivering the hearty, meaty texture that makes Bolognese so craveable.

​The sauce simmers slowly with aromatic vegetables, tomatoes, red wine, milk and Parmesan, developing rich, layered flavors. Leftovers taste even better the next day, making turkey Bolognese an ideal make-ahead meal—and the sauce freezes beautifully for quick dinners down the road. Serve it over your favorite noodles with a simple salad and garlic bread for a satisfying pasta dinner that never goes out of style.

Ingredients for Turkey Bolognese

• Ground turkey: Ground turkey makes this sauce lighter than a traditional all-beef Bolognese, while still delivering plenty of protein and hearty flavor.
• Mirepoix: This classic trio of onions, carrots and celery builds the savory backbone of the sauce, adding natural sweetness and aromatic depth. Chop everything evenly (or pulse the veggies in a food processor) so they cook at the same rate.
• Tomato paste: A full 12-ounce can adds tangy, concentrated tomato flavor. Sauteing it for a few minutes before adding liquid to the pot caramelizes and deepens its flavor.
• Garlic: Garlic adds aromatic depth and a subtle sweetness to the sauce. Slicing the cloves instead of mincing them allows them to caramelize gently as they cook, mellowing their sharpness.
• Seasonings: Dried herbs, including parsley, basil, marjoram and bay leaves, deliver classic Italian flavor, while red pepper flakes add a touch of warmth. Italian seasoning works well as an all-in-one swap for the herbs, but be sure to add bay leaves for that extra depth.
• Red wine: Wine is used to deglaze the pot, lifting flavorful browned bits and adding acidity to create a brighter, more complex sauce. Any dry red wine you’d enjoy drinking works.
• Diced tomatoes: Don’t drain your canned tomatoes! The extra liquid gives the sauce body.
• Chicken broth: Broth adds savory depth and helps the sauce simmer to the perfect consistency. Low-sodium chicken broth gives you better control over the final seasoning.
• Milk: Dairy is traditional in Bolognese, helping to mellow the acidity of the tomatoes and wine, and giving the sauce a silky texture. This recipe uses 2% milk for a lighter touch, but you can swap in whole milk for a richer, creamier finish.
• Parmesan: Grated Parmesan melts into the sauce, thickening it and adding salty umami. For the best flavor, grate your cheese fresh from a block.
• Cooked pasta: Turkey Bolognese is perfect over hot, cooked linguine or spaghetti, but any pasta you have on hand works. Choose a sturdy shape—long noodles or ridged short pasta—so it holds up to the hearty, meaty sauce.

Directions

Step 1: Cook the turkey

In a large stockpot, cook the ground turkey over medium heat until it’s no longer pink, breaking into crumbles, for about 8 to 10 minutes. Remove it with a slotted spoon and set it aside.

Editor’s Tip: If the turkey sticks to the pot, add a splash of broth or water, then gently scrape it with a wooden spoon to help release it.

Step 2: Saute the vegetables

In the same stockpot, heat the oil over medium heat. Add the onions, carrots and celery, then cook and stir them until they’re tender. Stir in the tomato paste, and cook and stir it for three minutes longer. Add the garlic, seasonings and cooked turkey.

Step 3: Simmer the sauce

Stir in the red wine. Bring the sauce to a boil, and cook it until the liquid is almost evaporated. Add the tomatoes, broth and bay leaves, and return the sauce to a boil. Reduce the heat. Simmer the sauce, uncovered, until the desired consistency is reached, about three hours.

About halfway through cooking, stir in the milk.

Editor’s Tip: Stir the sauce occasionally as it simmers to prevent sticking.

Step 4: Serve the Bolognese

Remove the bay leaves. Stir in the grated Parmesan and heat it through. Serve the turkey Bolognese over hot cooked pasta topped with extra cheese, if desired.

Recipe Variations

• Try it with chicken: Ground chicken works just as well as turkey, and gives the sauce an even milder flavor.
• Use white wine: Red wine is traditionally used in Bolognese recipes, but you can substitute a dry white wine like pinot grigio or sauvignon blanc for a lighter, brighter flavor.
• Make it richer: For a heartier, richer flavor, use equal parts ground turkey and ground beef. The beef adds more savory, meaty flavor, while the turkey keeps the sauce lighter.
• Add a smoky twist: Before sauteing the vegetables, cook diced pancetta or bacon until it’s crisp. Remove it with a slotted spoon, then cook the vegetables in the rendered fat. Stir the pork back into the sauce, then simmer away for a smoky boost.
• Go dairy-free: Replace the milk with an unsweetened plant-based milk, such as oat or cashew milk, and use a dairy-free Parmesan alternative for a similar cheesy flavor. You can also stir in a couple of tablespoons of nutritional yeast for a subtle cheesy flavor.
• Vegetarian Bolognese: Skip the turkey and saute finely chopped mushrooms with the vegetables to give the sauce a hearty, meaty texture. Stir in dried brown or green lentils when you add the tomatoes and broth, then simmer them until they’re tender, adding extra broth as needed so the sauce doesn’t get too thick.

How to Store Turkey Bolognese

Let the turkey Bolognese cool completely, then transfer it to an airtight container and refrigerate it. For best results, store the sauce separately from pasta. The Bolognese will last for up to four days in the fridge. Reheat leftovers on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of broth or water if the sauce has thickened.

Can you freeze turkey Bolognese?

Yes, this turkey Bolognese makes an excellent freezer meal. Transfer the cooled sauce to a freezer-safe container and freeze it for up to three months. When you’re ready to serve it, thaw it overnight in the refrigerator, then serve it, reheated, over fresh pasta.

Turkey Bolognese Tips

Can you make turkey Bolognese in a slow cooker?

You can easily turn this recipe into a slow-cooker Bolognese. Prepare it through Step 3, stopping before you start simmering it. Transfer the mixture to your slow cooker and stir in the diced tomatoes, chicken broth and bay leaves. Cook the sauce on low for three to four hours, or until it’s thick. If the sauce seems thin at the end of cooking, remove the lid and cook it on high for another 20 to 30 minutes.

What’s the best pasta to serve with turkey Bolognese?

Long noodles are the traditional choice for Bolognese, and this hearty turkey Bolognese recipe is especially good over spaghetti or linguine. Because the sauce is rich and packed with meat and vegetables, sturdier strands that can hold up to the weight are the best options. Other long, flat noodles like pappardelle, tagliatelle and fettuccine are all good choices with Bolognese.

Prefer short pasta shapes? That works, too! Shapes with ridges or curves, such as rotini, penne and rigatoni, help catch every bit of the meaty sauce.

What can you serve with turkey Bolognese?

Turkey Bolognese is hearty on its own, so simple sides are all you need for a complete meal. Pair it with a crisp green salad and warm garlic bread or crusty Italian bread for soaking up every bit of sauce. For extra veggies, Parmesan-roasted broccoli or green beans make easy, filling side dishes.