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Turkey Bolognese

Servings: 4


  • 8 ounces dry whole grain rotini pasta
  • 1 pound 90% lean ground turkey
  • 2 tablespoons garlic minced
  • 1 cup white or yellow onion diced
  • 4 carrots peeled and diced (about 4)
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 cup low-sodium chicken broth
  • 1 28-ounce can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Parmesan cheese grated, optional garnish
  • Several sprigs fresh parsley optional garnish


  • Cook pasta according to package directions. This can be done in advance, if desired, and under-cooked slightly.
  • To reheat pasta, add water to sauce pan or pot and heat on low for 1 minute to warm the pan, then turn up heat to high and cover.
  • Once water is boiling, add pasta and cook about 1 minute or until pasta is hot and tender. Drain thoroughly.
  • In a large skillet, cook turkey on medium heat until cooked through, breaking up large pieces with a spatula or wooden spoon.
  • Add garlic, onion, carrots and bay leaves; sauté until softened, about 3-5 minutes.
  • Caramelize tomato paste on bottom of skillet for 3-5 minutes; deglaze pan with the broth and stir in tomatoes, salt and pepper.
  • Reduce heat to a simmer and cook until liquid is reduced by half, about 25 minutes, stirring occasionally.
  • Remove bay leaves and serve on top of hot pasta.