While a classic beef bolognese is a thing of beauty, this lighter, brighter Turkey Bolognese has earned a permanent place in my heart and my recipe collection. I developed this recipe because I wanted that same slow-simmered, deeply comforting satisfaction of a traditional bolognese, but in a version that felt a little leaner and came together more quickly.
This dish is a weeknight hero that tastes like a weekend project. The secret is building layers of flavor right from the start. Roasting fresh tomatoes and garlic creates a sweet, smoky base that beautifully complements the lean ground turkey. The finished sauce is rich, savory, and complex, proving that you don’t need hours of simmering to create a truly spectacular pasta sauce.
The Ingredients for Your Lighter Bolognese
- 6 large tomatoes
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- salt & pepper
- 1 teaspoon dried basil
- 2 tablespoons olive oil
- 1 lb. ground turkey 93/7
- 1 medium onion, diced
- 2 bay leaves
- 1 teaspoon dried basil
- 1 heaping teaspoon Italian seasoning
- salt & pepper, to taste
- 1 (15 oz.) can tomato sauce
- 1 1/2 to 2 tablespoons sugar
- 1 lb. spaghetti or other pasta
How to Create Your Turkey Bolognese
Step 1: Roast the Tomatoes and Garlic
First, preheat your oven to 400°F (200°C). Roughly chop the fresh tomatoes and place them on a baking sheet with the peeled garlic cloves. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and 1 teaspoon of dried basil. Roast for 20-25 minutes, until the tomatoes have softened and are slightly caramelized.
Step 2: Build the Sauce Base
While the tomatoes are roasting, heat another 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s browned. Add the diced onion and continue to cook until the onion is soft and translucent.
Step 3: Simmer Your Bolognese
Stir in the bay leaves, the remaining dried basil, the Italian seasoning, and another pinch of salt and pepper. Add the roasted tomatoes and garlic from the oven, along with the can of tomato sauce and the sugar. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes to allow the flavors to meld.
Step 4: Cook the Pasta and Serve
While the sauce is simmering, bring a large pot of salted water to a boil and cook your spaghetti according to the package directions until al dente. Drain the pasta and serve the hot bolognese sauce over the top, with a generous grating of fresh parmesan cheese if desired.
My Best Tips for This Turkey Bolognese
My Secret for the Richest Flavor
Roasting the fresh tomatoes and garlic before adding them to the sauce is the single most important step in this recipe. This technique caramelizes their natural sugars and intensifies their flavor, creating a sweet, smoky, and incredibly rich foundation for the bolognese that you just can’t get from canned tomatoes alone.
A Touch of Sugar is Key
The small amount of sugar might seem out of place, but it’s crucial for balancing the acidity of the tomatoes. It doesn’t make the sauce taste sweet; instead, it smooths out the sharp edges of the tomato flavor, resulting in a more rounded and harmonious sauce.
Don’t Rush the Simmer
Even though this is a quicker bolognese, that 30-minute simmer is where the magic really happens. It gives all the different layers of flavor the roasted tomatoes, the savory turkey, the aromatic herbs a chance to get to know each other and meld into one cohesive, delicious sauce.
Delicious Variations to Try
This Turkey Bolognese is wonderfully adaptable. For a hidden boost of vegetables, you can add finely diced carrots and celery to the pot along with the onions. This classic Italian “soffritto” adds another layer of sweetness and depth. If you like a bit of heat, a pinch of red pepper flakes stirred in with the seasonings will add a lovely warmth. For a creamier finish, you can stir in a splash of heavy cream or half-and-half during the last few minutes of simmering.
FAQs
Can I make this sauce ahead of time?
Yes, absolutely! Like most tomato-based sauces, this bolognese tastes even better the next day. You can make the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Simply reheat it on the stovetop while you cook your pasta.
Can I freeze this sauce?
This sauce freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or zip-top bags. It will keep well in the freezer for up to 3 months. It’s a fantastic meal to have on hand for busy nights.
What kind of pasta is best for bolognese?
While spaghetti is a classic choice, a true bolognese is traditionally served with a wider, flatter noodle like tagliatelle or pappardelle, as the broad surface is perfect for catching the hearty sauce. However, tube-shaped pasta like rigatoni or penne also works wonderfully, as the sauce gets trapped inside.
Turkey Bolognese
- Total Time: 75
- Yield: 6-8 servings 1x
Description
This lighter, brighter Turkey Bolognese offers all the slow-simmered, comforting satisfaction of a traditional bolognese but comes together much more quickly. This weeknight hero builds incredible depth by roasting fresh tomatoes and garlic to create a sweet, smoky base that beautifully complements the lean ground turkey. The result is a rich, savory, and complex pasta sauce that tastes like a weekend project.
Ingredients
6 large tomatoes
6 cloves garlic, peeled
2 tablespoons olive oil
salt & pepper
1 teaspoon dried basil
2 tablespoons olive oil
1 lb. ground turkey 93/7
1 medium onion, diced
2 bay leaves
1 teaspoon dried basil
1 heaping teaspoon Italian seasoning
salt & pepper, to taste
1 (15 oz.) can tomato sauce
1 1/2 to 2 tablespoons sugar
1 lb. spaghetti or other pasta
Instructions
Roast the Tomatoes and Garlic:
Preheat oven to 400°F (200°C). On a baking sheet, toss the chopped tomatoes and garlic with 2 tablespoons of olive oil, salt, pepper, and 1 teaspoon of dried basil. Roast for 20-25 minutes until softened and slightly caramelized.
Build the Sauce Base:
While the tomatoes roast, heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook until browned, then add the diced onion and cook until softened.
Simmer Your Bolognese:
Stir in the bay leaves, remaining dried basil, Italian seasoning, and another pinch of salt and pepper. Add the roasted tomatoes and garlic, canned tomato sauce, and sugar. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes.
Cook the Pasta and Serve:
While the sauce simmers, cook the spaghetti according to package directions until al dente. Drain the pasta and serve the hot bolognese sauce over the top, garnished with fresh parmesan cheese if desired.
Notes
Make-Ahead Friendly:
This sauce tastes even better the next day. You can make it up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat on the stovetop while you cook fresh pasta.
Freezer Instructions:
This sauce freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers for a fantastic, quick meal on busy nights.
Creamy Variation:
For a richer, creamier finish, stir a splash of heavy cream or half-and-half into the sauce during the last few minutes of simmering.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: turkey bolognese, healthy pasta sauce, weeknight dinner, ground turkey recipe, spaghetti bolognese, roasted tomato sauce
