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Wednesday, October 4, 2017

Turkey Bolognese over Pasta (and a meatless option!)

This was a quick Bolognese that I threw together. I normally use ground beef and do this in the pressure cooker but this time I tried it with ground meat in a skillet and it worked really well!

It makes a good amount of sauce so throw some in the freezer (good for 3 months) and use these containers. Freezer Containers

I used the refrigerated Fettuccini pasta instead of the dry but use whatever you like!


  • 1 tbsp. extra virgin olive oil
  • 3 large carrots, finely chopped
  • 1 medium onion, diced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 lb ground turkey
  • 3  cloves garlic, minced
  • 1 tbsp. dried oregano
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 3 tbsp. tomato paste
  • 1/2 cup whole milk
  • pasta


  1. In a large skillet, heat the olive oil, add the carrot, onion, salt and pepper. Cook about 7 minutes.
  2. Add the ground turkey, breaking it up until it's browned.
  3. Stir in the garlic, oregano and red pepper flakes and cook about 1 minute.
  4. Add the tomatoes, tomato paste and milk and stir to combine.
  5. Bring to a boil, then let simmer for 10 minutes.
  6. Taste for seasoning.
  7. Cook the pasta and top with sauce. Sprinkle with parmesan cheese, basil or parsley.


Note: If you want to go meatless, sub in cauliflower for the ground turkey! Just cut up the cauliflower and run it thru the food processor. 

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