Turkey Bolognese Light Italian Sauce (Print Layout)

Rich, hearty Italian-style turkey sauce perfect for pasta or zucchini noodles

# What You Need:

→ Meat

01 - 1 lb ground turkey, preferably lean

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Liquids

06 - 1/2 cup dry white wine
07 - 1 can (28 oz) crushed tomatoes
08 - 1/2 cup chicken or vegetable broth

→ Flavorings

09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp dried thyme
13 - 1/2 tsp crushed red pepper flakes
14 - Salt and freshly ground black pepper, to taste

→ Finishing

15 - 2 tbsp olive oil
16 - 2 tbsp chopped fresh parsley or basil
17 - Freshly grated Parmesan cheese, for serving

# Directions:

01 - Heat the olive oil in a large skillet or Dutch oven over medium heat.
02 - Add the onion, carrot, and celery. Sauté for 6–8 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the ground turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes.
05 - Pour in the white wine and simmer for 2–3 minutes until mostly evaporated.
06 - Stir in the tomato paste, crushed tomatoes, and broth.
07 - Add the oregano, basil, thyme, red pepper flakes, salt, and pepper.
08 - Bring to a simmer, reduce the heat to low, and cook uncovered for 30–35 minutes, stirring occasionally, until the sauce thickens and flavors meld.
09 - Taste and adjust seasoning if needed. Serve hot over cooked pasta or zucchini noodles. Garnish with fresh herbs and Parmesan if desired.

# Expert Suggestions:

01 -
  • The turkey keeps it lighter than traditional beef bolognese without sacrificing any of that rich, slow simmered depth
  • It freezes beautifully, so you can double the batch and always have homemade sauce ready for busy weeknights
02 -
  • Resist the urge to rush the vegetable sauté, those 8 minutes of patient cooking build the foundation that makes this sauce taste like it simmered all day
  • Letting the wine almost completely evaporate concentrates its flavor and prevents any raw alcohol taste from lingering in the finished sauce
03 -
  • If you have time, let the sauce simmer for an extra 15 minutes, the longer it cooks, the richer and more complex it becomes
  • Save some pasta water before draining and add a splash to your sauce if it seems too thick, the starchy water helps it cling to the noodles

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