Turkey Bolognese Sauce37 Reviews
- Prep: 10 min
- Cook: 3 hr 20 min
- Ready In: 3 hr 30 min
“Delicious ground turkey meat recipe. Excellent sauce.” - by ted
Original recipe yields 8 servings
- In large saucepan over medium heat, cook turkey, onion, garlic, carrot, basil and jalapeno until turkey is brown. Pour in milk, reduce heat to low, and simmer until reduced by one-third. Stir in wine and reduce again. Pour in tomatoes and tomato paste and simmer 3 hours more.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with tomato sauce and top with Parmesan. Serve.
Amount Per Serving (8 total)
- 510 cal
- 12.6 g
- 58 g
Based on a 2,000 calorie diet
Reviews (37)Rate This Recipe
"This is my first time making sauce with ground turkey. At first I was skeptical and pensive. I could not imagine that it would come close to the sauce I usually make (ground beef and pork.) However,..." See more I was pleasantly surprised. The taste was great, my Italian, chef husband was very impressed. I did not include the pepper, just personal preference. The sauce was even better the second day. Healthy and taste great, you can't beat that."
"I had high expectations for this recipe and it just wasn't what I expected. After four hours of simmering and the addition of extra garlic and extra jalapeno, it didn't taste like anything, though it..." See more smelled wonderful. I began making additions to help the recipe since I was having company for dinner and didn't want to serve it as it was. I added salt, pepper, garlic powder, red pepper flakes, and worcestershire. That helped give it flavor but we all agreed it was still missing something. I am really shocked that the recipe doesn't call for any salt or other seasonings. I have made bolognese before and though it seemed like a recipe that should work, it just didn't."
"I've been looking for a good turkey bolognese, as my entire family has high cholesterol (genetically). Turkey is also a great source of iron. I used soy milk in place of milk. I omitted the jalepeno, ..." See morebecause I didn't have any, but ground in a spice mix of garlic, chilli, and basil. I also added in a little dried oregano. Also, I had a leftover zuchinni to use up, so I grated that up & added it in. It came out great. I put it over penne instead of spaghetti, because it's my favorite pasta. I also did not grate parmesan cheese over because we keep kosher & we can't mix dairy products with meat. This is a great recipe! I'm posting a picture of it."
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