This delicious Jamie Oliver Turkey Bolognese is a lighter, healthier twist on the classic, packed with rich flavors and a velvety tomato sauce. It’s an easy, hearty meal perfect for busy nights, using lean ground turkey and fresh herbs for a comforting, homemade touch. Serve over your favorite pasta for a quick and satisfying dinner!
Ingredients Needed
- 450g (1 lb) 93% lean ground turkey
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 medium yellow onion, diced
- 6 garlic cloves, finely chopped or grated
- 800g (28 oz) can whole peeled San Marzano tomatoes, roughly chopped
- 2 tbsp olive oil
- 60g (¼ cup) tomato paste
- 240ml (1 cup) dry, unoaked white wine (e.g., Pinot Grigio)
- 2 sprigs fresh rosemary
- 8–10 sprigs fresh thyme
- 2 dried bay leaves
- (Optional) 1 parmesan rind
- 120ml (½ cup) chicken stock or water
- 120ml (½ cup) half and half or single cream
- 50g (½ cup) grated parmesan or pecorino romano
- 450g (16 oz) bucatini or pasta of choice
- Kosher salt and black pepper, to taste
- For serving (optional): Grated parmesan or pecorino, chopped fresh basil or parsley, crushed red pepper flakes
How To Make Turkey Bolognese
- Prepare the ingredients: Bring a large pot of salted water to a boil. Dice the carrots, celery, and onion, and finely chop the garlic. Roughly chop the San Marzano tomatoes by pulsing them in a food processor or crushing them by hand. Gather and measure all ingredients, keeping them within reach.
- Cook the soffritto: Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the diced carrots, celery, and onion, season with 1 tsp salt, and stir. Cook, stirring occasionally, until deeply browned and fragrant, about 15-20 minutes. If the vegetables brown too quickly, reduce the heat. Push the mixture to the edges of the pot.
- Brown the turkey: Add the ground turkey to the center of the pot, season with 1 tsp salt, and cook without stirring for 2-3 minutes. Flip and brown the other side for another 2-3 minutes, then break it into bite-sized pieces and stir with the soffritto.
- Build the sauce: Stir in the garlic and tomato paste, cooking for 2-3 minutes until fragrant. Deglaze by slowly pouring in the white wine, scraping the bottom of the pan. Once the wine is nearly evaporated, add the chopped tomatoes and their juices, rosemary, thyme, bay leaves, parmesan rind (if using), and chicken stock or water. Stir and bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 15-20 minutes, stirring occasionally.
- Cook the pasta: While the sauce simmers, add the pasta to the boiling salted water and cook until al dente according to package instructions. Reserve 240ml (1 cup) of pasta water before draining.
- Finish the sauce and combine: Remove the lid from the bolognese and increase the heat to medium-high. Stir in the half and half (single cream) and grated parmesan. Cook for 1-2 minutes. Add the pasta to the pot, tossing to coat. Adjust the consistency as needed—add a little reserved pasta water if too thick or extra parmesan if too loose. Cook for another 1-2 minutes to meld the flavors.
- Serve and enjoy: Serve immediately, topped with extra grated parmesan, chopped basil or parsley, and crushed red pepper flakes if desired.
Recipe Tips
- Brown the veggies well: Let the carrots, celery, and onion cook until deeply browned. This step adds a rich, deep flavor to the sauce. If they brown too quickly, lower the heat to avoid burning.
- Use high-quality tomatoes: San Marzano tomatoes give the best flavor. If using canned tomatoes, crush them by hand or blend lightly for the perfect texture.
- Simmer for the best taste: Let the sauce cook for at least 15–20 minutes to develop flavor. If you have extra time, simmer longer for an even richer taste.
- Don’t skip pasta water: Adding reserved pasta water helps the sauce cling to the pasta and creates a silky texture. Start with a little and add more if needed.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Turkey Bolognese cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Once cooled, place the bolognese in a freezer-safe container or bag, leaving some space for expansion. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Pour the bolognese into a saucepan and reheat over medium-low heat for 5–7 minutes, stirring occasionally. Add a splash of water or stock if it’s too thick and heat until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 411
- Total Fat: 22.4 g
- Saturated Fat: 6.0g
- Total Carbohydrate: 13.8g
- Dietary Fiber: 3.7g
- Sugars: 7.2g
- Protein: 38.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Roast Turkey
- Jamie Oliver Turkey And Leek Pie
- Jamie Oliver Turkey Burger
- Jamie Oliver Turkey Chili
Jamie Oliver Turkey Bolognese
Description
This delicious Jamie Oliver Turkey Bolognese is a lighter, healthier twist on the classic, packed with rich flavors and a velvety tomato sauce. It’s an easy, hearty meal perfect for busy nights, using lean ground turkey and fresh herbs for a comforting, homemade touch. Serve over your favorite pasta for a quick and satisfying dinner!
Ingredients
Instructions
- Prepare the ingredients: Bring a large pot of salted water to a boil. Dice the carrots, celery, and onion, and finely chop the garlic. Roughly chop the San Marzano tomatoes by pulsing them in a food processor or crushing them by hand. Gather and measure all ingredients, keeping them within reach.
- Cook the soffritto: Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the diced carrots, celery, and onion, season with 1 tsp salt, and stir. Cook, stirring occasionally, until deeply browned and fragrant, about 15-20 minutes. If the vegetables brown too quickly, reduce the heat. Push the mixture to the edges of the pot.
- Brown the turkey: Add the ground turkey to the center of the pot, season with 1 tsp salt, and cook without stirring for 2-3 minutes. Flip and brown the other side for another 2-3 minutes, then break it into bite-sized pieces and stir with the soffritto.
- Build the sauce: Stir in the garlic and tomato paste, cooking for 2-3 minutes until fragrant. Deglaze by slowly pouring in the white wine, scraping the bottom of the pan. Once the wine is nearly evaporated, add the chopped tomatoes and their juices, rosemary, thyme, bay leaves, parmesan rind (if using), and chicken stock or water. Stir and bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 15-20 minutes, stirring occasionally.
- Cook the pasta: While the sauce simmers, add the pasta to the boiling salted water and cook until al dente according to package instructions. Reserve 240ml (1 cup) of pasta water before draining.
- Finish the sauce and combine: Remove the lid from the bolognese and increase the heat to medium-high. Stir in the half and half (single cream) and grated parmesan. Cook for 1-2 minutes. Add the pasta to the pot, tossing to coat. Adjust the consistency as needed—add a little reserved pasta water if too thick or extra parmesan if too loose. Cook for another 1-2 minutes to meld the flavors.
- Serve and enjoy: Serve immediately, topped with extra grated parmesan, chopped basil or parsley, and crushed red pepper flakes if desired.
Notes
- Brown the veggies well: Let the carrots, celery, and onion cook until deeply browned. This step adds a rich, deep flavor to the sauce. If they brown too quickly, lower the heat to avoid burning.
- Use high-quality tomatoes: San Marzano tomatoes give the best flavor. If using canned tomatoes, crush them by hand or blend lightly for the perfect texture.
- Simmer for the best taste: Let the sauce cook for at least 15–20 minutes to develop flavor. If you have extra time, simmer longer for an even richer taste.
- Don’t skip pasta water: Adding reserved pasta water helps the sauce cling to the pasta and creates a silky texture. Start with a little and add more if needed.
Jamie Oliver Turkey Bolognese