Turkey Bolognese

 I made this about a month ago for the first time and my family loved it.  I thought I would share it with you today for our AtoZ Challenge: Letter T.  I made it again last weekend and adapted it slightly to fit our preferences and for what I had on hand in the kitchen.  This is a quick and easy version, so sure to be a good weeknight favorite.


Turkey Bolognese

  • Servings: 4
  • Difficulty: easy
  • Print



2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced small

1 large carrot diced small

3 garlic cloves, minced

1 (28 ounce) can whole peeled tomatoes

1/3 cup tomato paste

1 pound ground turkey

3/4-1 lb rigatoni pasta

Red-pepper flakes (optional)

Coarse salt and ground pepper

Grated Parmesan, for serving


In a nonstick skillet add 1 tablespoon oil; add onion, carrot and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl.

In a large nonstick skillet add 1 tablespoon oil and turkey to cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes or so. Add vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce has thickened.

Meanwhile, cook the rigatoni in a large pot of boiling salted water until just tender, stirring often, about 8 minutes. Drain.

Season with salt and pepper. Serve sauce over rigatoni noodles and sprinkle with Parmesan.

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