BEST Turkey Bolognese Sauce (Shortcut Included)
This turkey bologense sauce is a lightened up version of the beloved Italian classic, but it is every bit as thick, delicious and hearty. Be sure to view the step-by-step tutorial above and review the recipe notes for tips and shortcut options.
- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp Extra Virgin Olive Oil (I used Greek Private Reserve)
- 1 small onion, chopped
- 1 celery stalk, chopped
- 2 small carrots, chopped
- 3/4 lb ground turkey (or lean ground beef, if you prefer)
- Kosher salt
- Black pepper
- 1 cup/ 250 ml whole milk
- 1/8 tsp ground nutmeg
- 1 cup dry white wine
- 7 whole canned plum tomatoes (about 1 1/2 cup), cut up
Instructions
- 1
In a heavy saucepan, add extra virgin olive oil and onions. Heat on medium. Cook and stir the onions until translucent about 5 minutes, then add celery and carrots. Cook for another 3 minutes, stirring frequently.
- 2
Add ground turkey (or lean ground beef, if you prefer). Add a large pinch kosher salt and ground black pepper. Using a wooden spoon, break up the meat. Stir well until meat is no longer raw and it loses its red color.
- 3
Add milk and let it come to a gentle simmer. Stir frequently until milk has completely bubbled away. Stir in nutmeg.
- 4
Add wine and let it simmer until it has completely evaporated, then stir in the plum tomatoes.
- 5
Once tomatoes come to a gentle bubble, turn heat down to a very low simmer. Cook sauce, uncovered, for 3 hours or so.
- 6
IMPORTANT: occasionally check if you need to add a little liquid to the sauce. If it looks dry or starts to stick, you can add about 1/2 cup of liquid (water or some of tomato water from your plum tomato can.) At the end, there should be no water remaining.
- 7
Taste the bolognese sauce and correct for salt.
- 8
Toss with your favorite cooked and drained pasta with a side of Parmesan.