Confession: I go to the grocery store at least 3 times a week. Maybe it’s because I’m a food blogger or that I am forgetful or I sometimes all of a sudden come up with a great recipe idea that has to be made N-O-W. I bet that the grocery clerks probably say “oh here is that lady with the loud singing kid again.” (“Let it Go” is the latest favorite.) I’m honestly a little embarrassed about going to the store so much that I try to go to different stores so that even though I go grocery shopping multiple times, the workers at each store think I only go once a week. Is anyone else like this???
With my frequent store visits, sometimes I run into a product that is on a sale for a really good price and I just can’t pass it up. Even if I don’t have a recipe or meal in mind for it, I get it. That’s how I ended up buying the ground turkey for this dish. Usually the ground turkey is like $4.99 a pound but this was $2.99 so I just had to get it. Wouldn’t you? Well, then I had to come up with something yummy to make with it and that’s how this Turkey Bolognese was born.
I love bolognese sauces. They are so flavorful from the veggies and meats but since they usually include red meat and pork, they can be quite high in fat and calories. My husband is currently trying to diet so I have had the challenge to healthify things without losing taste. Usually he doesn’t care too much for pasta dishes but when he started eating this he said, “This is actually really good!” Score!
Serve this Turkey Bolognese with a side of french bread and you’ve got a healthy meal the whole family with just love! You can even go a step further to make this dish healthier by using whole wheat spaghetti noodles.
Love pasta? Come check out some of my other pasta recipes.
- 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
- 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.