The last bolognese recipe you’ll need to make! It’s easy to cook, tasty and flavorful (and freezes well too)! Friends and family approved!
Pasta night is always a good night at our house. My husband loves it, my kids love it and I love the fact that dinner is never more than 20 minutes away.
One of my go-to pasta recipes is a healthier take on bolognese. Made with ground turkey, white wine, garlic, and mushrooms, it tastes delicious served over any pasta including spaghetti, penne, linguine or shells.
If you don’t love mushrooms you can leave them out but I love the umami, meaty flavor they add to the dish. Fennel seeds and dried oregano also add in lots of Italian flavors.
Before serving, I love to garnish with parmesan cheese and parsley. Dried chili flakes are a great option if you want a little kick as well.
Is this pasta sauce freezer friendly?
Absolutely! It will keep in the freezer for up to 90 days. This is great for keeping on hand for a new mom or a busy weeknight dinner.
I love deglazing the pan with white wine but red wine works or you can simply use chicken broth if you prefer. The alcohol adds a lot of acidic flavor that balances out the rest of the dish.
Your fork is waiting.
The ULTIMATE Ground Turkey Bolognese
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 medium carrot peeled and diced
- 1 pound ground turkey breast
- 1/2 cup white wine or chicken broth
- 1 teaspoon fennel seeds
- 1 teaspoon oregano
- 32 ounces whole peeled tomatoes
- salt and pepper to taste
- chili flakes optional, to taste
- parmesan cheese optional garnish
- minced parsley or basil optional garnish
- 2 cups sliced mushrooms
- Heat a deep skillet over medium high heat and add olive oil. Saute onions, garlic and pinch of salt and pepper, until onions are transluscent, about 6-7 minutes. Add carrots and saute additional 5-6 minutes or until softened.
- Add ground turkey to the pan, along with fennel, oregano and additional salt and pepper. Cook until turkey is browned and cooked through, using a wooden spoon to break into bite-sized pieces, about 7-8 minutes.
- Once the turkey is nicely browned and starting to form a crust, add white wine to the pan to deglaze using a wooden spoon to scrape up all the browned bits from the bottom of the pan. Pour in tomatoes, gently breaking them down using wooden spoon. Add a pinch of salt and pepper then bring to boil. Add in mushrooms, stir once then reduce to low. Simmer for 20 minutes or longer until you're ready to serve. Serve over your favorite pasta if you wish.
Is this pasta sauce freezer friendly?Absolutely! It will keep in the freezer for up to 90 days. This is great for keeping on hand for a new mom or a busy weeknight dinner.
Find more family friendly dinner ideas on my Pinterest today!