Kelly JensenThis Turkey Bolognese Is:
- Rich
- Creamy
- Bright
- Garlicky
- Paleo
- Dairy-Free
- Gluten Free
- Easy to batch cook and freeze for later!
- Vegan option!
What’s In this Bolognese?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Ground turkey – I like to use a lean 93/7 ground turkey.
- Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- Cream, half & half
- Salt & Pepper
Can you Freeze Bolognese Sauce?
Absolutely! This Bolognese freezes well – so if you have a lot leftover, you can freeze in a gallon bag or in mason jars for later. This recipe got a major 10/10 from both my husband and I! It was absolutely delicious with a thick rigatoni pasta. It makes a huge batch of sauce, so you can enjoy it for many meals. Its great to batch cook, meal prep, and make ahead.
How do I Make Bolognese Sauce with Ground Turkey?
- In a Dutch oven or large soup pot, begin by browning the turkey or meatless ground beef on low heat. Cook for 10 to 15 minutes until turkey is cooked all the way through. Remove from heat and transfer cooked turkey to a bowl
- In the same Dutch oven, heat the olive oil over low heat. Add the garlic and onion, and sauté on low from 7 or 8 minutes until the veggies begin to soften.
- Add the wine and simmer for 10 minutes until the wine begins to reduce.
- Now, the fun part: crushing tomatoes by hand! Open can of tomatoes and crush each one by hand while still submerged in the juices. That way the tomatoes won’t splatter everywhere while you crush.
- Add tomatoes to and the ground turkey back to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
- Top off the sauce with the light cream and fresh basil, and stir.
- Add salt and pepper to taste.
What Should I Serve with This Turkey Pasta Sauce?
Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option)
Easy Vegan Tofu Lasagna (Gluten Free, Dairy Free, High Protein)
Cheese-y Eggplant Bake (Keto, Gluten-Free, Vegetarian)
Vegan Tuscan Kale and White Bean Soup, Ribolitta (Vegan, Gluten-Free Option)
The Best Italian TVP Meatballs (Gluten Free, Dairy Free, Vegan)
Get the Same Ingredients for this Turkey Bolognese Recipe
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Turkey Bolognese Sauce
Ingredients
- 1.5 lbs lean ground turkey
- 2 tablespoons olive oil
- 10 cloves garlic minced
- 2 sweet onion diced
- 2 cups white wine
- 4 24-ounce cans whole tomatoes
- 1 cashew cream 1/2 cup cashews soaked in 1/2 cup warm water, blended
- 1 cup fresh basil chopped
Instructions
- In a Dutch oven or large soup pot, begin by browning the turkey on low heat. Cook for 10 to 15 minutes until turkey is cooked all the way through. Remove from heat and transfer cooked turkey to a bowl
- In the same Dutch oven, heat the olive oil over low heat. Add the garlic and onion, and saute on low from 7 or 8 minutes until the veggies begin to soften.
- Add the wine and simmer for 10 minutes until the wine begins to reduce.
- Now, the fun part: crushing tomatoes by hand! Open can of tomatoes and crush each one by hand while still submerged in the juices. That way the tomatoes won’t splatter everywhere while you crush.
- Add tomatoes to and the ground turkey back to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
- Top off the sauce with the cashew cream and fresh basil, and stir.
Notes
Nutrition
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