Jamie Oliver Turkey Bolognese

If you’re after a comforting, healthier pasta dish, this Jamie Oliver Turkey Bolognese absolutely delivers. It’s rich, hearty, and packed with flavor, yet made with lean ground turkey for a lighter twist on the classic Italian favorite. The velvety tomato sauce and slow-cooked veggies make every bite taste like a warm hug. I whipped this up on a busy weekday and was genuinely surprised by how luxurious it felt with so little effort. (inspired by Jamie Oliver)

Ingredients Needed

For the Sauce

• 2 tbsp olive oil
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 medium yellow onion, diced
• 6 garlic cloves, finely chopped or grated
• 60g (¼ cup) tomato paste
• 240ml (1 cup) dry, unoaked white wine (e.g., Pinot Grigio)
• 800g (28 oz) can whole peeled San Marzano tomatoes, roughly chopped
• 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

For the Meat

• 450g (1 lb) 93% lean ground turkey
• Kosher salt and black pepper, to taste

For the Pasta

• 450g (16 oz) bucatini or pasta of choice
• Salt, for pasta water

For Serving (Optional)

• Grated parmesan or pecorino
• Chopped fresh basil or parsley
• Crushed red pepper flakes

How To Make Jamie Oliver Turkey Bolognese

Prep the Veg:

First, bring a large pot of salted water to a boil for the pasta. While that’s heating, dice the carrots, celery, and onion, and finely chop your garlic. Roughly chop or crush your San Marzano tomatoes and gather the herbs and seasonings—this mise en place really helps when things start cooking fast.

Cook the Soffritto:

Heat olive oil in a large Dutch oven over medium-high heat. Add your diced carrots, celery, and onion with a teaspoon of salt. Cook, stirring now and then, for about 15–20 minutes. The aim is deep browning, not burning—this builds the foundation of flavor. Once beautifully golden, push the veg to the side.

Brown the Turkey:

Add the turkey to the cleared center of the pot and season with another teaspoon of salt. Let it sear undisturbed for 2–3 minutes to get some browning, then flip and repeat. Break it into chunks and stir it through the soffritto so everything melds together.

Build the Sauce:

Add garlic and tomato paste, stirring for a couple of minutes until it smells amazing. Pour in the white wine and scrape up any caramelized bits at the bottom—that’s where the magic happens. Once the wine reduces, stir in the chopped tomatoes and their juices, the herbs, bay leaves, parmesan rind if using, and stock or water. Bring to a gentle boil, then reduce the heat to low and partially cover. Let it simmer for 15–20 minutes.

Cook the Pasta:

While the sauce is simmering, cook your pasta until al dente. Just before draining, scoop out a cup of that starchy pasta water—it helps the sauce cling to the noodles.

Finish the Sauce:

Take the lid off the sauce and crank the heat to medium-high. Stir in the half and half and grated parmesan. It should instantly smell and look more indulgent. Add the drained pasta straight into the pot and toss well. If it’s looking too thick, a splash of that reserved pasta water will loosen things up beautifully. If it’s too loose, stir in a bit more cheese.

Serve and Enjoy:

Spoon into bowls and top with more parmesan, fresh herbs, and chili flakes if you like a little heat. Serve immediately—this dish doesn’t like to wait!

Why I Love This Recipe

I made this Turkey Bolognese on a chilly Tuesday, expecting something “good enough” but got something incredible. The rosemary and thyme make it taste like it simmered all day, even though it came together fairly quickly. My family didn’t even realize it was turkey instead of beef until I told them. It’s cozy, clever, and satisfying without being heavy.

Recipe Tips

• Don’t rush the soffritto – Let those veggies get truly golden for maximum flavor.
• No white wine? – You can substitute with a splash of apple cider vinegar and a little extra stock.
• Make it dairy-free – Use coconut cream or skip the cream altogether; it’ll still be tasty.
• Switch the pasta – Whole-wheat spaghetti or gluten-free pasta work just as well.
• Boost the umami – A teaspoon of miso paste or anchovy paste can deepen the flavor.

How To Store This Jamie Oliver Turkey Bolognese

In the Fridge

Store in an airtight container for up to 4 days. It actually gets better after a night in the fridge!

In the Freezer

Freeze the sauce (not the pasta) for up to 3 months. Use a freezer-safe bag or container and label with the date. Thaw in the fridge overnight.

Reheating

Reheat gently on the stovetop over medium heat with a splash of water or stock to loosen. Microwave in short bursts, stirring between each.

Nutrition Facts (per serving)

• Calories: 411
• Carbs: 13.8g
• Protein: 38.4g
• Fat: 22.4g
• Sugar: 7.2g
• Fibre: 3.7g
• Sodium: Approx. 580mg

Let’s Answer a Few Questions!

Can I make this vegetarian?
Totally! Just swap the turkey for lentils or finely chopped mushrooms and use veggie stock.

Is this kid-friendly?
Yes! The creamy tomato base is mild, and you can skip the chili flakes. My kids loved it.

Can I meal prep this?
Absolutely. The sauce holds up great in the fridge and freezer, making it perfect for batch cooking.

What pasta works best?
Bucatini is lovely, but anything like rigatoni, spaghetti, or penne will work. Use what you love.

Do I need the parmesan rind?
It’s optional, but it adds a lovely depth. Don’t sweat it if you don’t have one.

Try More Recipes:

• Jamie Oliver Roast Turkey
• Jamie Oliver Turkey And Leek Pie
• Jamie Oliver Turkey Burger
• Jamie Oliver Turkey Chili