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Homemade is so easy
There is nothing easier than this Turkey Bolognese….except of course if you wanted to just pop open a jar of marinara and add to your browned turkey. And if you’re going to use jarred sauce the only one I recommend is Rao’s. Rao’s is expensive, but it’s sooooo good. However, if you have the time and are looking for a really wonderful homemade sauce then this Turkey Bolognese is it!
Friends are THE best sources of recipes…
My friend, Caroline, made this sauce for me one time at my house. I had been cooking and cooking nonstop in The Kellie Kitchen. One day Caroline offered to make lasagna for dinner and, of course, I accepted. She whipped up this sauce in no time then let it simmer on the stove for what seemed like hours.
It was not hours, but it just sat there bubbling and bubbling into a thick rich sauce. Then she assembled the lasagna and slid the casserole into the oven. It was the best lasagna I’ve ever had. The sauce alone was such a hit that I needed to recreate it on my own. So, that’s what I did…
The first thing I did in making my Turkey Bolognese was sub stevia for the sugar. Then I subbed turkey for the beef…..Although I do like ground beef in this recipe as well. Turkey meat with a tad more fat also adds to the richness of this Turkey Bolognese sauce. When we add fat to our meals it fills us up and keeps us satisfied. By simmering this sauce down slowly over a low heat all the flavors meld together and it thickens.
Double the batch
Sometimes I double the batch of Turkey Bolognese, well because some for now and some for later. Am I right? Cooking once and having options available in the fridge for hungry kids or a quick weeknight meal makes for an easy schedule AND clean up.
- 1 lb ground turkey 80/20
- ½ tbsp olive oil
- 1 cup onion yellow, finely chopped
- ½ cup mushrooms finely chopped
- 6 oz tomato paste
- 24 oz tomato puree
- 6 cloves garlic minced
- 10 drops stevia liquid, or less
- ¼ tsp oregano
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ cup basil fresh and chopped
- 1 tsp salt
- ¼ tsp pepper
- Heat olive oil in large high rimmed skillet over medium high heat. Add onions and mushrooms to soften for 1-2 minutes. Then add ground turkey to the onions and mushrooms to brown the meat. Once the turkey is fully cooked add the tomato paste, tomato puree, garlic, stevia, oregano, onion powder, garlic powder and basil to the skillet.
- Stir all the ingredients together and taste for saltiness. Add UP TO 1 tsp of salt and ½ tsp pepper depending on your taste. Bring pan to a boil and then reduce heat to a simmer for at least an hour.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.