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Easy Turkey Bolognese Sauce Recipe for Busy Weeknights

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✓ Pesach-friendly. Look for a Pesach hechsher on: wine, broth. Pesach recipes and menu planner

Meat (Fleishig)

Turkey Bolognese is a lighter meat sauce that’s ready in about 45 minutes. Ground turkey is browned with finely diced onion, carrot and celery, then simmered with white wine, crushed tomatoes, tomato paste, broth and herbs.

Building Flavor Quickly

Brown the turkey in batches so it caramelizes rather than steams. Cook the vegetables slowly until soft and sweet, then add the wine and let it reduce before adding the tomatoes and broth. Simmer until thick. For richer flavor, use half beef broth.

Kosher Notes

Traditional Bolognese often includes milk or cream and is topped with parmesan, which can’t be used with meat. This version is meat (fleishig) with no dairy. Use kosher wine and broth, and serve without cheese.

Make-Ahead

The sauce improves after a day and keeps for 3 days or 3 months frozen.

Easy Turkey Bolognese Sauce Recipe for Busy Weeknights
This easy turkey Bolognese delivers all the rich, savory flavor of traditional meat sauce but cooks in just 45 minutes and works perfectly in kosher kitchens.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 stalks celery finely diced
  • 4 cloves garlic minced
  • 1.5 pounds ground turkey 93/7 lean
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup dry white wine
  • 1 can crushed tomatoes 28 oz can
  • 2 tablespoons tomato paste
  • 1 cup chicken broth low sodium
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/4 cup fresh parsley chopped

What I use for this recipe

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Method
 

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and lightly golden.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add ground turkey, breaking it up with a wooden spoon. Season with salt and pepper. Cook for 8-10 minutes, stirring frequently, until turkey is browned and cooked through.
  5. Pour in white wine and scrape up any browned bits from the bottom of the pot. Let wine simmer for 2-3 minutes until mostly evaporated.
  6. Stir in crushed tomatoes, tomato paste, chicken broth, oregano, and basil. Bring to a simmer.
  7. Reduce heat to medium-low and let sauce simmer for 20-25 minutes, stirring occasionally, until thickened. If sauce becomes too thick, add more broth as needed.
  8. Taste and adjust seasoning with salt and pepper. Stir in fresh parsley just before serving.
  9. Serve over pasta of choice, allowing about 3/4 cup sauce per serving.

Notes

This sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. The flavor actually improves after a day in the refrigerator. When reheating, add a splash of broth if the sauce seems too thick. For a richer flavor, you can substitute half the chicken broth with beef broth.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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