You can have comfort food that’s both satisfying and wholesome. If you’re in the mood for a rich, hearty bowl of pasta but want something a little leaner, this turkey bolognese spaghetti hits the spot.
Ground turkey makes a lighter, protein-packed alternative to traditional ground beef, without sacrificing any flavor.
This dish delivers deep, savory flavors in under an hour, making it ideal for busy weeknights, meal prep, or casual dinner parties.
Let’s walk through everything you need to create this delicious, comforting meal at home.
Why You’ll Love This Turkey Bolognese
- A lighter alternative to traditional beef bolognese with all the rich flavor
- Perfect for quick dinners, make-ahead meals, or freezing for later
- High in protein and low in fat, making it a great healthy comfort food
- Uses pantry-friendly ingredients and takes less than an hour to make
Ingredients You’ll Need
- Lean ground turkey – 93% lean is ideal for moisture and flavor balance
- Crushed tomatoes – a 28-ounce can brings rich tomato depth
- Tomato paste – adds thickness and umami richness
- Yellow onion – diced for the flavor base
- Carrots and celery – classic soffritto ingredients for bolognese
- Garlic cloves – minced for bold, aromatic flavor
- Olive oil – for sautéing vegetables and building flavor
- Dried Italian seasoning – a blend of oregano, basil, and thyme
- Red pepper flakes – optional, for a gentle kick of heat
- Salt and pepper – to taste
- Spaghetti – regular, whole wheat, or gluten-free
- Fresh basil or parsley – chopped for garnish
- Optional: red wine or chicken broth – to deepen the flavor profile
Step-by-Step Instructions
- Prep the vegetables
Dice the onion, carrots, and celery. Mince the garlic and set everything aside. - Sauté the aromatics
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add the garlic and cook for 1–2 more minutes. - Brown the turkey
Add ground turkey to the pan. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Season with salt, pepper, and red pepper flakes. - Add tomato ingredients and seasoning
Stir in the tomato paste and cook for 1–2 minutes to caramelize. Add crushed tomatoes and dried Italian seasoning. Pour in red wine or broth if using. - Simmer the sauce
Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally. Add more broth or water if the sauce gets too thick. - Cook the spaghetti
While the sauce simmers, cook spaghetti in salted boiling water according to package directions. Drain and reserve a bit of pasta water. - Combine and serve
Toss the cooked spaghetti with the sauce, adding a splash of pasta water to help it cling. Serve with chopped fresh basil or parsley and grated cheese if desired.
Tips for the Best Turkey Bolognese
- Use dark meat ground turkey if you want extra flavor and moisture.
- Don’t rush the simmering—letting it cook low and slow helps the flavors deepen.
- Deglaze with wine or broth after browning the turkey to add complexity.
- Finish with a splash of milk or cream for a smoother, silkier texture.
- Choose high-quality canned tomatoes for a more vibrant and less acidic sauce.
Healthy Swaps & Variations
- Make it dairy-free by skipping cheese or using nutritional yeast as a topping.
- Use zucchini noodles or spaghetti squash for a low-carb, gluten-free option.
- Add greens like spinach or kale toward the end of cooking for added nutrition.
- Try other pasta shapes like rigatoni, penne, or even lentil-based noodles.
- Spice it up with more red pepper flakes or a touch of smoked paprika.
How to Store and Reheat Leftovers
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze individual portions for up to 3 months.
- Reheat gently on the stovetop or in the microwave. Add a splash of water or broth to loosen the sauce if needed.
- Avoid freezing with pasta already mixed in—store sauce and noodles separately for the best texture.
What to Serve With Turkey Bolognese Spaghetti
- Crusty bread or garlic toast for soaking up extra sauce
- Simple salad like Caesar or arugula with lemon vinaigrette
- Steamed or roasted vegetables such as broccoli, green beans, or zucchini
- A light red wine like Pinot Noir or a non-alcoholic sparkling water with lemon
Recipe FAQ’s
Can I use ground chicken instead of turkey?
Yes! Ground chicken is a great alternative, though it may be slightly leaner and a bit drier than turkey.
Can I make this recipe ahead of time?
Absolutely. The sauce can be made up to 3 days in advance and stored in the fridge. It also freezes well for up to 3 months.
Can I add vegetables to the sauce?
Definitely! Spinach, mushrooms, or zucchini can be stirred in during the last few minutes of cooking.
Easy Turkey Bolognese Spaghetti (Healthy and Hearty)
This Turkey Bolognese Spaghetti is a lighter, healthier take on a traditional Italian favorite. Made with lean ground turkey, aromatic vegetables, and a rich tomato base, it delivers all the comfort of classic bolognese with fewer calories and saturated fat.Perfect for busy weeknights or meal prep, this dish is hearty, flavorful, and simple to make. It’s sure to become a regular in your healthy dinner rotation!
For the Turkey Bolognese Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 2 carrots peeled and finely diced
- 2 celery stalks finely diced
- 3 cloves garlic minced
- 1 pound 450g lean ground turkey (93% lean)
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- ¼ cup red wine or chicken broth optional, for deglazing
For the Pasta:
- 8 ounces spaghetti regular, whole wheat, or gluten-free
- Salt for pasta water
Optional for Serving:
- 2 tablespoons chopped fresh basil or parsley
- Grated Parmesan cheese to taste
Sauté the base:
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In a large skillet or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook for another minute.
Cook the turkey:
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Add the ground turkey. Break it up with a spoon or spatula and cook until browned and no longer pink, about 6–8 minutes. Season with salt, pepper, and red pepper flakes (if using).
Deglaze and add tomato base:
