Turkey Bolognese Pasta

Name: Turkey Bolognese Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground turkey (93% lean); 1 small yellow onion, finely diced; 2 stalks celery stalks, finely diced; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1 tsp dried basil (or Italian seasoning); 1/4 tsp red pepper flakes; 1/2 cup dry red wine (or substitute chicken broth); 1 28 oz can crushed tomatoes; 1 6 oz can tomato paste; 1/2 cup chicken broth; 1 tsp balsamic vinegar; 12 oz dried pasta (penne or rigatoni); 1/4 cup parmesan, grated; 1 small handful parsley or basil, chopped

Recipe by @mitchell

A lean, tomato-forward turkey bolognese with onion/celery and a measured amount of pasta for macro-friendly portions. Finish with a small optional shower of parmesan and a bright side salad.

Turkey Bolognese Pasta is a lean, tomato-forward meat sauce that tastes like classic ragù but stays macro-friendly. It’s ideal when you want a hearty weeknight dinner—built on onion/celery aromatics, slow-simmered crushed tomatoes, and a measured pasta portion—without the heaviness of fattier ground meat.

Active 15 minPassive 45 minTotal 1 hrServes 4

Ingredients

For the Bolognese

1 lb ground turkey (93% lean)
1 small yellow onion, finely diced
2 stalks celery stalks, finely diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil (or Italian seasoning)
1/4 tsp red pepper flakes
1/2 cup dry red wine (or substitute chicken broth)
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1/2 cup chicken broth
1 tsp balsamic vinegar

For the Pasta

12 oz dried pasta (penne or rigatoni)

To serve (optional)

1/4 cup parmesan, grated
1 small handful parsley or basil, chopped

Instructions

Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and celery and cook until softened, about 6–8 minutes.
Stir in the garlic, salt, pepper, oregano, basil, and red pepper flakes. Cook 30 seconds.
Add the ground turkey. Cook, breaking it up, until no longer pink and nicely browned, 8–10 minutes. If there’s a lot of rendered fat, spoon some off (don’t overdo—just remove excess).
Add the red wine (or broth) and scrape up browned bits. Simmer until mostly reduced, 2–3 minutes.
Add the crushed tomatoes, tomato paste, and 1/2 cup broth. Stir well. Simmer gently (lid slightly ajar) until thick and flavorful, 25–35 minutes. If it gets too thick, add broth 1–2 tbsp at a time. Stir in the balsamic vinegar if using.
Bring a large pot of salted water to a boil. Cook the pasta until al dente (usually 8–11 minutes, depending on shape). Reserve 1/2 cup pasta water, then drain.
Toss the pasta with the bolognese in the pot (or in a serving bowl) and loosen with a splash of reserved pasta water if needed.
Serve with parmesan (optional) and herbs. A simple salad makes this feel complete.

DinnerPastaItalian-inspiredHigh-protein

Chef's Notes

Leftovers: store sauce and pasta separately if possible. Sauce keeps up to 4 days. Reheat sauce in the microwave (1–2 minutes, stir, then 30-second bursts) or on the stove over low with a splash of water/broth. Reheat pasta with a teaspoon of water and cover with a damp paper towel (45–90 seconds depending on portion). Best texture: reheat sauce first, then toss with freshly warmed pasta (or warm pasta in sauce for 1–2 minutes). Parmesan is optional—keep it modest for macro targeting. If you want to lighten it further, use the wine option or broth and don’t add extra oil.

Plating & Presentation

Spoon a generous mound of bolognese-tossed pasta into shallow bowls. Finish with a small, even snowfall of parmesan (if using) and a few chopped parsley/basil leaves. Serve with a side salad on the side (greens with lemon/vinegar or a light vinaigrette) so the plate looks fresh and balanced.

Frequently asked questions

Can I make turkey bolognese ahead of time and how should I store it?

Yes—make the sauce up to 3–4 days ahead and refrigerate in an airtight container. Reheat gently on the stove with a splash of broth or water; cook pasta fresh or keep pasta separate to avoid it soaking up sauce.

What’s the best substitute for the red wine?

Use chicken broth (as written) or a splash of balsamic plus broth—add gradually so the sauce stays balanced. If you skip wine entirely, simmer 2–3 minutes longer to reduce and concentrate flavor.

My sauce is too thick—how do I fix it?

Stir in broth 1–2 tablespoons at a time during the final simmer until it loosens to a silky, spoonable consistency. Also loosen the tossed pasta with reserved pasta water for better cling.

How do I know when the turkey is cooked through without drying out the sauce?

Brown the turkey until no longer pink and it looks nicely caramelized, about 8–10 minutes. Don’t keep it cooking after it’s browned—then simmer the sauce to develop flavor while keeping the meat tender.

Should I toss the pasta with the sauce or serve it separately?

Tossing is best if you add reserved pasta water to loosen the sauce and help it coat. If you’re meal-prepping, keep pasta separate and combine portions when reheating to prevent mushy pasta.