Description
A lighter twist on classic Bolognese using lean ground turkey, packed with veggies and warm Italian flavors.
Ingredients
Units
Scale
- 1 lb lean ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup low‑sodium chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 8 oz whole‑grain spaghetti
- 2 tbsp olive oil
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until softened, about 5 minutes.
- Add garlic and cook another 1 minute until fragrant.
- Add ground turkey, breaking it up with a spoon, and cook until browned, about 6–8 minutes. Season with salt and pepper.
- Stir in tomato paste, oregano, basil, and red pepper flakes (if using). Cook 1 minute.
- Add crushed tomatoes and broth, stir to combine. Bring to a simmer, reduce heat, and cook gently for 15–20 minutes, stirring occasionally.
- While sauce simmers, cook spaghetti according to package directions until al dente. Drain.
- Adjust sauce seasoning to taste. Serve sauce over spaghetti, garnished with fresh parsley or basil and Parmesan if desired.
Notes
- Make it gluten‑free by using GF pasta.
- Add extra veggies like mushrooms or zucchini for more nutrition.
- Leftovers taste even better the next day—store in an airtight container up to 3 days.
- Freeze sauce (without pasta) in freezer‑safe containers for up to 3 months.
Nutrition
- Serving Size: 1 cup sauce + 2 oz cooked spaghetti
- Calories: 350
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg