Homemade Turkey Bolognese with Spaghetti: A Flavorful Twist on a Classic Dish

Course: Dinner

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Indulge in the rich and savory delight of our Homemade Turkey Bolognese with Spaghetti. This recipe takes a creative spin on the classic Bolognese, infusing it with wholesome ground turkey and a medley of aromatic herbs and spices. The finely diced onions, carrots, and minced garlic create a symphony of flavors, enhanced by the subtle notes of oregano and a splash of red wine.
The cooking process is a culinary journey, as you brown the ground turkey to perfection, allowing it to absorb the vibrant hues of tomato paste and red wine. The addition of tomato sauce brings a velvety texture, while a touch of balsamic vinegar adds a delightful depth.
Serve this delectable Bolognese over al dente spaghetti, creating a harmonious blend of textures. Garnish with fresh, thinly sliced basil and a generous sprinkle of shaved Parmesan for an extra layer of indulgence.
This dish is not just a meal; it’s a celebration of flavors and a testament to the art of home cooking. Whether you’re enjoying a cozy family dinner or entertaining guests, our Homemade Turkey Bolognese with Spaghetti is sure to leave a lasting impression. Plus, with leftovers that keep well in the fridge for 3 to 4 days and freezer-friendly sauce for future delights, you can savor the goodness whenever the craving strikes. Elevate your pasta night with this heartwarming and satisfying culinary experience.

Ingredients

For the Bolognese Sauce:
1 medium yellow onion, finely diced
1 large carrot, finely diced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 1/2 pounds ground turkey or chicken
2 tablespoons tomato paste
1/2 cup red wine
1 15-ounce can tomato sauce or puree
1 tablespoon balsamic vinegar
To Serve:
1 pound spaghetti
Fresh basil, thinly sliced, for garnish
Shaved Parmesan, for topping

Directions

In a wide, high-sided skillet or saucepan over medium heat, warm a few teaspoons of olive oil. Add diced onions, carrots, and 1/2 teaspoon of salt. Cook until vegetables are softened and onions are translucent, around 8 to 10 minutes. Stir in minced garlic and dried oregano, cooking until fragrant for about 30 seconds.
Add ground turkey and an additional 1/2 teaspoon of salt. Cook, breaking up the meat with a spoon, until browned and cooked through. Adjust the meat consistency according to your preference.
Incorporate tomato paste, stirring to coat all ingredients. Pour in red wine and stir until mostly absorbed, giving the turkey a rich color. Stir in the tomato sauce, allowing it to come to a rapid simmer. Reduce the heat to low and let the sauce simmer while preparing the pasta.
Boil a large pot of salted water. Cook the spaghetti until al dente. Before draining, reserve a cup of starchy pasta water. Drain the pasta.
Stir the balsamic vinegar into the sauce and adjust the consistency with some reserved pasta water if needed. Season with salt or pepper according to taste.
Serve plates of spaghetti topped with the Bolognese sauce. Garnish with fresh basil and shaved Parmesan.