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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the turkey aside.

Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, or until the vegetables have softened. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for 2 minutes, stirring constantly, to deepen the flavors.

Return the cooked turkey to the pot. Pour in the crushed tomatoes and chicken broth. Season with salt and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes (or up to 40 minutes for deeper flavor), stirring occasionally.

While the sauce simmers, cook the whole wheat pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.

If the sauce is too thick, add a splash or two of the reserved pasta water to reach your desired consistency. Taste and adjust seasonings as needed.

Serve the turkey bolognese over the whole wheat pasta. Garnish with fresh chopped parsley and a measured sprinkle of Parmesan cheese, if desired.


Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the turkey aside.

Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, or until the vegetables have softened. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for 2 minutes, stirring constantly, to deepen the flavors.

Return the cooked turkey to the pot. Pour in the crushed tomatoes and chicken broth. Season with salt and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes (or up to 40 minutes for deeper flavor), stirring occasionally.

While the sauce simmers, cook the whole wheat pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.

If the sauce is too thick, add a splash or two of the reserved pasta water to reach your desired consistency. Taste and adjust seasonings as needed.

Serve the turkey bolognese over the whole wheat pasta. Garnish with fresh chopped parsley and a measured sprinkle of Parmesan cheese, if desired.
