Get dinner on the table in 20 minutes or less with this fast, fresh and family-friendly recipe for Turkey Bolognese. With just seven simple ingredients, this lighter twist on the classic bolognese sauce is a perfect solution for busy nights.
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Is there a more classic comfort food than good ol’ spaghetti bolognese?
One might argue its cheesy culinary cousin, mac and cheese, could be a close contender, but when it comes to a hearty dish that doesn’t break the bank or take 19 years to make, this recipe for Quick Spaghetti Bolognese with Turkey gets my vote!
It’s the perfect combination of ingredients that lends itself well to store-bought shortcuts but still allows you to go 100% the DIY route if desired. And that translates to using either homemade marinara or your go-to jarred favorite.
Your next choice comes down to your preferred protein. When I’m feeling like a lighter spaghetti bolognese, I opt for ground turkey, but if you really want all the delicious flavor (read: fat) of a true meat sauce, check out my recipe for classic bolognese sauce.
And finally, grab your desired noodle shape, anything from spaghetti or linguine to rigatoni (my all-time fave—especially when topped with vodka sauce) or cavatappi. Or, go the low-carb route with zoodles!
Best of all, this quick-fix turkey bolognese freezes like a breeze. So feel free to make a double or triple batch then store it in the freezer. For easy defrosting, divide your desired portion sizes into individual sealable plastic bags then thaw, warm and serve as needed!
Why You’ll Love This Recipe
- Minimal ingredients. You’ll need just seven of them to make this dish.
- Ready in 20 minutes.
- Healthy, yet filling. Turkey is lean but packed with protein.
- Kid-approved.
- Garlic: Minced garlic is going to add a ton of flavor here. About 3 to 4 medium-size garlic cloves should equal 1 ½ tablespoons. (You can absolutely use those frozen cubes of minced garlic here, too!)
- Ground turkey: Ground turkey is filling, but very lean (read: not a lot of fat). In its place, you could use ground chicken, beef or pork, or a mixture of beef and pork.
- Tomato sauce: Store-bought spaghetti sauce is totally fine here. However, if you have just a bit more time, I highly recommend making my homemade marinara sauce. It’s incredibly easy and takes just 10 minutes to make.
- Oregano: Adds a distinctive herby flavor that’s not to be missed. You can absolutely use minced, fresh oregano instead of the dried stuff my recipe calls for. If you’re going that route, use two teaspoons, since fresh herbs are less potent than dried.
- Sugar: Balances the acidity of the tomatoes, adding a touch of sweetness.
- Spaghetti: Long strands of spaghetti are great for swirling together with sauce. However, you could use bucatini, linguine, pappardelle or tagliatelle instead.
- Parmesan cheese: Topping the pasta with grated parmesan adds a nutty, salty burst of flavor. However, it’s also optional for those who are dairy-free.
See the recipe card for full information on ingredients and quantities.
- Saute the garlic. Heat olive oil in a large skillet, then add the garlic. Cook for about 2 minutes—until browned, but not burnt!
- Add the turkey. To the skillet, add the ground turkey. Break it up with a spoon, cooking until it’s no longer pink in any spots and is cooked through.
- Add the sauce ingredients. Once the turkey’s fully cooked, add the tomato sauce, oregano, sugar and a bit of salt and pepper to the skillet. Stir and simmer until the sauce’s flavors have melded (about 10 minutes).
- Cook the pasta. While the sauce simmers, cook the pasta in a pot of boiling, salted water for about 10 minutes (until al dente). Drain the pasta.
- Serve. Serve the pasta topped with the turkey bolognese and grated Parmesan.
Pro Tip: Al dente is Italian for “to the tooth.” When cooking pasta al dente, it should still have some bite to it. Often, this is one or two minutes less than the pasta’s packaging calls for.
- Use a Different Pasta: While spaghetti’s a classic (and cheap), you can’t go wrong with wide strands of pappardelle or tubular, chewy bucatini (raw, this pasta looks like straws!). Just use whatever pasta you like.
- Go with the Slow Cooker: If you have errands to run or some such, you could always place the sauce ingredients (after sauteeing the garlic and cooking the turkey) into a slow cooker and cook it on HIGH for a couple of hours.
- Make It Ahead: The sauce almost tastes better after it’s had time to settle and for its flavors to meld. I often make it a day ahead (storing it in an airtight container in the fridge) and then just reheat it come dinnertime.
Any leftover sauce can be stored in an airtight container in the fridge for up to 5 days.
The cooled ground turkey bolognese can be stored in an airtight container in the freezer for up to 3 months. You can let it thaw in the fridge overnight before reheating (in the microwave or a pot on the stovetop), so it’s easy to remove from the container.
Frequently Asked Questions
Fattier meats—specifically beef and/or pork—lead to richer bolognese and are most often used. However, other meats including lamb and turkey can be used to make bolognese.
Kept in an airtight container in the fridge, turkey bolognese will last for up to 5 days. In the freezer, it can be stored for up to 3 months.
Many bolognese recipes start with cooking down a soffrito, which is a mixture of finely chopped onions, celery and carrots. However, to make bolognese weeknight-friendly and cut down on prep time, both my turkey bolognese and Easy Bolognese Sauce recipes go without carrots (and celery).
- Quick Cherry Tomato Pasta Sauce
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- Stuffed Shells with Meat, Cheese and Spinach
- Quick and Easy Vodka Pasta Sauce
Ingredients
- 2 teaspoons olive oil
- 1 1/2 Tablespoons minced garlic
- 1 pound ground turkey
- 4 cups homemade or store-bought tomato sauce
- 1 teaspoon dried oregano leaves
- 2 Tablespoons sugar
- 1 pound uncooked spaghetti pasta
- Parmesan cheese, for serving (optional)
Instructions
- Add the olive oil to a large saucepan set over medium-low heat. Once the oil is hot, add the garlic and cook, stirring constantly, for 2 minutes. Add the ground turkey and using a spatula, break it apart into pieces while it cooks.
- Once the turkey is fully cooked, add the tomato sauce, dried oregano, sugar, and a pinch of salt and pepper. Reduce the heat and simmer the sauce for 10 minutes then taste and season it with additional salt, pepper and sugar as needed.
- While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook it until al dente, about 10 minutes. Drain the pasta then serve it topped with the turkey bolognese and a sprinkle of Parmesan cheese (optional).
Kelly’s Notes
- While spaghetti’s a classic (and cheap), you can’t go wrong with wide strands of pappardelle or tubular, chewy bucatini (raw, this pasta looks like straws!). Just use whatever pasta you like.
- If you have errands to run or some such, you could always place the sauce ingredients (after sauteeing the garlic and cooking the turkey) into a slow cooker and cook it on HIGH for a couple of hours.
- The sauce almost tastes better after it’s had time to settle and for its flavors to meld. I often make it a day ahead (storing it in an airtight container in the fridge) and then just reheat it come dinnertime.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My kids enjoyed it
I’m so happy to read this, Garth!
Quick, easy and delicious!
YESSSS! Thrilled you enjoyed the recipe, Melissa!
Yummy!
This bolognese looks so delicious! I love that I can easily freeze it and keep for busy weeknights.