Turkey Bolognese: Lean Meat Sauce
This turkey meat sauce is a go-to for me when I want something sweet and savory at the same time. The blend of flavors on this one is just too good.
Equipment
Large heavy-bottomed pot or Dutch oven (5-quart / 4.7L minimum)
Wooden spatula or spoon
Chef’s Knife
Box grater or food processor with shredding disc
Cutting Board
Measuring cups and spoons
Ingredients
2 pounds ground turkey - minced turkey, about 900g- 2 medium sweet onions - chopped
2 medium carrots - shredded
5 cloves garlic - minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 tablespoon Worcestershire sauce- ⅔ cup dry white wine - 160ml, or substitute chicken broth
½ teaspoon salt - fine sea salt ; plus more to taste
¼ teaspoon ground black pepper - plus more to taste
28 ounces Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish) - 794g — or one 28-oz can crushed tomatoes for a from-scratch version
1 tablespoon avocado oil - 15ml, or olive oil
Instructions
- Heat oil in a large pot over medium heat. Add the chopped onions and shredded carrots and sauté for about 10 minutes, stirring occasionally, until soft, translucent, and fragrant. In the last minute, add the minced garlic and stir to combine.1 tablespoon avocado oil, 2 medium sweet onions, 2 medium carrots, 5 cloves garlic
- Add the ground turkey and break it into small pieces with a wooden spatula, mixing it thoroughly with the onions, carrots, and garlic. Cook for 6-8 minutes until no pink remains and the turkey is cooked through.2 pounds ground turkey
- Add the dried basil, dried oregano, dried parsley, wine, and Worcestershire sauce. Stir well to combine. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 to 30 minutes without lifting the lid — this traps the steam and lets the flavours meld into the meat.1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 2/3 cup dry white wine, 1 tablespoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Add the marinara sauce (or crushed tomatoes if using) and stir well to combine.28 ounces Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish)
- Reduce heat to the lowest setting, cover, and simmer for about 1 hour if using marinara sauce, or 2 to 3 hours if using canned crushed tomatoes. Stir occasionally to prevent sticking. The sauce is ready when it has thickened and the flavours have fully melded.
- Taste and adjust salt and pepper as needed. Serve over your favourite pasta, and store any leftovers in a sealed container.1/2 teaspoon salt, 1/4 teaspoon ground black pepper
Notes
Storage: Refrigerate in a sealed container for up to 4 days — the flavour improves on day two. Freeze in portion-sized containers for up to 3 months.
Make-ahead: Cook the full recipe, cool completely, then refrigerate or freeze. Reheat on the stovetop over medium-low with a splash of water or broth until it reaches 165°F / 74°C.
Substitutions: Ground chicken works as a direct swap. Replace white wine with an equal amount of chicken broth for an alcohol-free version. Swap Worcestershire for soy sauce or coconut aminos for a slightly different umami note.
Pro tip: Don't rush the soffritto — a full 10 minutes of cooking the onions and carrots before adding the turkey builds the natural sweetness that keeps the sauce from tasting flat or acidic.
Pasta pairing: Use a ridged pasta like rigatoni or penne rigate — the grooves trap the meat sauce far better than smooth shapes.
Raw tomato variation: If using canned crushed tomatoes instead of marinara, expect a total cook time of 2.5 to 3.5 hours.
Nutrition
Serving: 1servingCalories: 295kcalCarbohydrates: 20gProtein: 39gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 83mgSodium: 960mgPotassium: 1097mgFiber: 4gSugar: 12gVitamin A: 4019IUVitamin C: 17mgCalcium: 72mgIron: 3mg
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