Turkey adds a different note to this classic slow-simmered bolognese sauce. You can omit the chilli if you insist.
This is my first time making sauce with ground turkey. At first I was skeptical and pensive. I could not imagine that it would come close to the sauce I usually make (ground beef and pork.) However, I was pleasantly surprised. The taste was great, my Italian, chef husband was very impressed. I did not include the pepper, just personal preference. The sauce was even better the second day. Healthy and taste great, you can't beat that. - 23 Nov 2005 (Review from Allrecipes USA and Canada)
I had high expectations for this recipe and it just wasn't what I expected. After four hours of simmering and the addition of extra garlic and extra jalapeno, it didn't taste like anything, though it smelled wonderful. I began making additions to help the recipe since I was having company for dinner and didn't want to serve it as it was. I added salt, pepper, garlic powder, red pepper flakes, and worcestershire. That helped give it flavor but we all agreed it was still missing something. I am really shocked that the recipe doesn't call for any salt or other seasonings. I have made bolognese before and though it seemed like a recipe that should work, it just didn't. - 12 May 2007 (Review from Allrecipes USA and Canada)
I've been looking for a good turkey bolognese, as my entire family has high cholesterol (genetically). Turkey is also a great source of iron. I used soy milk in place of milk. I omitted the jalepeno, because I didn't have any, but ground in a spice mix of garlic, chilli, and basil. I also added in a little dried oregano. Also, I had a leftover zuchinni to use up, so I grated that up & added it in. It came out great. I put it over penne instead of spaghetti, because it's my favorite pasta. I also did not grate parmesan cheese over because we keep kosher & we can't mix dairy products with meat. This is a great recipe! I'm posting a picture of it. - 24 Jan 2005 (Review from Allrecipes USA and Canada)