Turkey Bolognese Pasta Sauce

Turkey Bolognese Pasta Sauce

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Turkey adds a different note to this classic slow-simmered bolognese sauce. You can omit the chilli if you insist.


Serves: 8 

  • 1 kg turkey mince
  • 2 onions, minced
  • 4 cloves garlic, minced
  • 3/4 cup grated carrots
  • 1 1/2 teaspoons dried basil
  • 2 tablespoons minced fresh chillies
  • 1 cup (250ml) milk
  • 1 1/2 cups white wine
  • 2 (800g) tins whole peeled tomatoes
  • 1 tablespoon tomato paste
  • 450g spaghetti
  • 1/2 cup grated Parmesan cheese

Preparation:10min  ›  Cook:3hours20min  ›  Ready in:3hours30min 

  1. In large saucepan over medium heat, cook turkey, onion, garlic, carrot, basil and chillies until turkey is brown. Pour in milk, reduce heat to low and simmer until reduced by one-third. Stir in wine and reduce again. Pour in tomatoes and tomato paste and simmer 3 hours more.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with tomato sauce and top with Parmesan. Serve.

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