LTurkey bolognese
Prep time
Cook time
Total time
Serves: 6
  • 12 ounces spaghetti noodles
  • 1 tablespoon oil
  • 1 onion
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 1 pound ground turkey (85% lean)
  • 3 garlic cloves, minced
  • 1½ teaspoons dried basil
  • 1½ teaspoon dried oregano
  • ¾ teaspoon red pepper flakes
  • ½ teaspoon salt
  • 1 (15 ounce) can petite diced tomatoes
  • 1 (15 ounce) can crushed tomatoes
  • ¼ cup Parmesan cheese (plus more for garnish)
  • Parsley, chopped
  1. In a large non-stick skillet, heat oil over medium heat. Add onion, carrots, and celery and cook until onions are translucent (about 8 minutes). Begin to heat a large pot of salted water for the pasta. To the vegetables, add turkey, garlic, basil, oregano, red pepper, and salt and cook until turkey is no longer pink. Mix in both cans of tomatoes, bring to a simmer, cover, and reduce heat to low. Add the noodles to the boiling water and cook until al dente while the bolognese simmers for 8 minutes. Remove lid and let it simmer another 5 minutes. Reserve 1 cup of starchy pasta water before draining noodles. Mix the noodles, bolognese sauce, and ¼-1/2 cup pasta water together and cook over medium heat for 2 minutes. Stir in the parmesan and add more pasta water as needed (I mix it in with whatever leftovers we have because the sauce seems to get thick as it sits in the fridge). Serve garnished with Parmesan cheese and parsley.
Nutrition Information
Calories: 469 Fat: 16 Saturated fat: 4 Trans fat: 4 Carbohydrates: 56 Sugar: 6 Sodium: 381 Fiber: 5 Protein: 25 Cholesterol: 60
Recipe by Penney Lane at