March 6, 2023

Easy Turkey Bolognese

Every season is Bolognese season!  Like a traditional meat sauce, but not as saucy and way more flavor. Makes for a light, healthy, and easy weeknight meal. Serve it over bucatini noodles, regular spaghetti noodles or whatever noodles you prefer.  Served over raw or al dente zucchini spirals makes for an extra light and healthier option. You may be surprised and not even miss the noodles!  You'll have plenty of time to make a side salad and garlic bread to accompany while the sauce simmers. Top with freshly grated Parmesan, a little more fresh basil, and chili flakes if you like a little heat!  This one is a hit with kids and adults alike!  Be ready to add it into your meal rotation. 

Ingredients

 2 tbsp extra-virgin olive oil
 1 medium yellow onion, diced
 3 garlic cloves, minced or pressed
 2 carrots, peeled and diced
 1 lb ground turkey
 1 (24 oz) jar marinara sauce (good quality like Rao's )
 ¼ cup fresh basil leaves, chopped + more for garnish
 flaky salt and fresh ground pepper
 freshly grated Parmesan cheese, for garnish
 red pepper flakes, for garnish
 1 16 oz package Bucatini or spaghetti pasta noodles, or zucchini spirals

Directions

1

Heat the oil in a large pan over medium heat. Add the onion and garlic and sauté, stirring occasionally for 3 minutes. Add the carrots and sauté for another 3 minutes. Add in the ground turkey, breaking the meat up into small pieces as you cook for another 4- 5 minutes or until all of the turkey is cooked through.

2

Add in the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes, stirring often. Stir in the basil and a pinch of flaky salt and fresh ground pepper. Decrease the heat to a low simmer and cover.

3

Cook the spaghetti according to package directions, in a large pot of salted water until al dente (usually around 8-10 minutes). Drain the pasta, reserving 1 cup of the pasta water to loosen the sauce, if needed. Add the pasta to the sauce and toss to coat (adding a little pasta water to loosen if necessary) or serve the sauce on top of the pasta, whichever method is preferred. Top with grated Parmesan, additional chopped basil, and red pepper flakes.

Note: if using zucchini spirals instead, either serve the bolognese over the spirals raw or cook spirals over medium heat with a little olive oil just barely enough to heat, being sure to not over cook.

Easy Turkey Bolognese

Easy Turkey Bolognese

Category, , , , DifficultyBeginnerYields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

 2 tbsp extra-virgin olive oil
 1 medium yellow onion, diced
 3 garlic cloves, minced or pressed
 2 carrots, peeled and diced
 1 lb ground turkey
 1 (24 oz) jar marinara sauce (good quality like Rao's )
 ¼ cup fresh basil leaves, chopped + more for garnish
 flaky salt and fresh ground pepper
 freshly grated Parmesan cheese, for garnish
 red pepper flakes, for garnish
 1 16 oz package Bucatini or spaghetti pasta noodles, or zucchini spirals

Steps

1

Heat the oil in a large pan over medium heat. Add the onion and garlic and sauté, stirring occasionally for 3 minutes. Add the carrots and sauté for another 3 minutes. Add in the ground turkey, breaking the meat up into small pieces as you cook for another 4- 5 minutes or until all of the turkey is cooked through.

2

Add in the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes, stirring often. Stir in the basil and a pinch of flaky salt and fresh ground pepper. Decrease the heat to a low simmer and cover.

3

Cook the spaghetti according to package directions, in a large pot of salted water until al dente (usually around 8-10 minutes). Drain the pasta, reserving 1 cup of the pasta water to loosen the sauce, if needed. Add the pasta to the sauce and toss to coat (adding a little pasta water to loosen if necessary) or serve the sauce on top of the pasta, whichever method is preferred. Top with grated Parmesan, additional chopped basil, and red pepper flakes.

Note: if using zucchini spirals instead, either serve the bolognese over the spirals raw or cook spirals over medium heat with a little olive oil just barely enough to heat, being sure to not over cook.

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4 Comments

  1. The Bolognese was the first recipe my wife and I made from Plate43 and it was a complete show stopper. It’s savory and delightful, while not being so heavy as to immobilize everyone on the couch after a bowlful.

    The instructions were spot on, no extras needed, no hidden gotchas. Start at the top with your ingredients and go.

    Our friends who joined us for supper demanded the recipe and we sent them here!

    Reply
    • Thank you so much for your feedback! So happy you have loved the recipes you’ve tried so far. Stay tuned for more recipes to come and thank you for following along!!

  2. We loved this dish! A nice blend of fresh flavors, not to mention quick and easy. I added zucchini in with the carrots to sneak in another vegetable. And, great to use up the last of our basil from the garden. Being just two of us, the recipe allowed for plenty to enjoy another night. Thank you Barbara!

    Reply
    • Zucchini was a great addition! So glad you loved this! Bolognese leftovers are the best- or easily frozen and reheated for an easy meal! Thank you so much for leaving your comment. Hope you’ll continue trying more recipes! :)

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