Turkey Bolognese is so delicious and just as good as beef Bolognese! If you’re trying to cut down on red meat then this is the recipe for you!
It doesn’t seem that long ago that my family would turn their noses up at minced turkey as if it was somehow inferior to minced beef but now the tide has turned and we have it all the time.
I think the more we use an ingredient the more empathy we get for it and that’s probably why my family now love my minced turkey dishes.
Unlike red meat, turkey has a subtle flavour and therefore other ingredients can really shine in a dish.
So to answer the questions “what can you make with turkey mince?” look no further than my Turkey Bolognese. It’s become a staple in our house and is far tastier than anything you’ll buy in a jar.
I watched with interest Greg Wallace’s latest show Eat Well for Less where the couple were taking a jar of sauce, adding a tin of tomatoes and all manner of extra herbs and spices. As Greg said “you’re making a sauce, you don’t need the jar”.
It’s so very true, if you have a tin of tomatoes you basically have the building block of a sauce with just a few simple additions!
The secret ingredient that makes this Bolognese extra special is the sherry which is added towards the end, forget red wine, it’s so last year!
How long does Turkey Bolognese take to make?
It takes just 50 minutes to make and most of that is hands off time so it’s a great midweek meal!
What are the Ingredients?
You will need:
- olive oil
- minced turkey (ground turkey)
- back bacon
- chicken stock
- tomato puree
- tinned chopped Italian plum tomatoes
- Italian mixed herbs
- salt and pepper
How do you make Turkey Bolognese? (Full recipe at bottom of page)
- Start by gathering and preparing the ingredients.
- Heat olive oil and sweat finely chopped onion, celery, carrot and garlic over a medium heat (Soffrito).
- The vegetables should be soft after about 8 minutes.
- Push vegetables to the side, add more olive oil and add the chopped bacon.
- Fry until cooked through.
- Add the minced turkey.
- Fry the minced turkey until browned.
- Add the chicken stock, tinned Italian chopped plum tomatoes, tomato puree, Italian herbs, salt and pepper.
- Bring to a boil, then simmer for 10 minutes.
- Pop a lid on and simmer for a further 20 minutes.
- Add sherry and simmer for a further 5 minutes.
- Serve the Turkey Bolognese Sauce with spaghetti or mix into your favourite pasta shapes and garnish with grated Parmesan cheese.
How long will Turkey Bolognese Sauce keep for?
This Bolognese Sauce will keep for 3 days in the fridge and actually tastes better the following day!
Can you freeze this Bolognese Sauce?
Yes, you can freeze this Turkey Bolognese in a plastic container. Use within 3 months and thaw in the fridge overnight.
What can you serve with Turkey Bolognese?
Apart from serving it with spaghetti or pasta of your choice and grated Parmesan, garlic bread and mixed salad go really well.
Can you batch cook this recipe?
Yes, double the recipe and freeze in portions for when you’re busy!
More Turkey Mince Recipes
For more turkey mince inspiration you might like to check out these recipes:
- Flavours of Brazil Turkey Burgers with Bacon and Pineapple
- Turkey and Chorizo Meatballs
- Polenta Crust Turkey Burgers with Heirloom Tomato Salsa,
- Turkey Koftes with Cous Cous Salad & Tzatziki
- Quick Turkey Kofta Kebabs with Spanish Smoked Paprika
- Turkey Meatloaf and ActFry Roast Potatoes
- Turkey Chilli with Baked Beans
I’m sure you’ll love this slightly healthier version of Bolognese Sauce so please leave a comment and rating below when you try it. Better still share a snap with me by tagging @FabFood4All on social media! Plus you can now find me on TikTok if that’s your thing!
Pin for later!
Previously published 23/2/2015
- 3 tbsp olive oil
- 1 onion large, finely dice
- 1 carrot large, finely diced
- 2 celery sticks finely diced
- 3 garlic cloves crushed
- 3 back bacon slices (smoked or unsmoked) chopped
- 450 g turkey thigh mince
- 1 tsp Italian herbs
- 400 ml chicken stock made with 1 stock cube
- 1 400g tin Italian chopped plum tomatoes (use top quality, makes all the difference)
- 2 tbsp tomato puree heaped
- 2 tbsp sweet sherry
- freshly ground salt and pepper
- g rated parmesan cheese
- Heat 2 tbsp of oil in a large pan and sweat the onion, carrot, celery and garlic under a lid for about 10 minutes until onions translucent (stirring occasionally).
- Push the vegetables to the outer edge, add another tbsp of oil and fry the bacon until cooked.
- Add the turkey mince and continue to fry until lightly browned.
- Add the chopped tomatoes, tomato paste, herbs, pepper and stock.
- Bring to boil and then reduce to a simmer for 30 minutes, popping the lid on after 10 minutes.
- Check seasoning.
- Add the sherry and continue to simmer for 5 minutes.
- Serve with spaghetti and parmesan cheese.