This Turkey Mince Bolognese offers a delicious and lighter alternative to the classic beef. Ground turkey browns beautifully, simmered in a rich tomato sauce with herbs and vegetables to bulk it out. Perfect for a comforting pasta dinner the whole family will love.
I was always a large fan of spag bol as a kid, but beef can be really heavy on the stomach and often doesn't make for a great meal prep to have multiple days in a row.
Swapping beef mince out for turkey breast mince in bolognese can be on the more expensive side BUT, by the time you add in all the extras I recommend, you'll double the servings - making it perfect for freezing bolognese sauce to have for Plan B meals in the future. If you're a beef lover, don't worry, I have a Beef Bolognese Recipe too!
Don't worry - I've given you all the tips and tricks for using leftover spaghetti bologonese including freezing, meal prep and uses.
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Benefits of Turkey Mince
Lower in Fat. Turkey mince, particularly lean ground turkey, is generally lower in fat compared to beef mince. This can be a good option for those looking to reduce their overall fat intake or follow a healthier diet.
Good Source of Protein. Like other ground meats, turkey mince is a good source of protein, which is essential for building and maintaining muscle mass, promoting satiety, and supporting various bodily functions.
Leaner Option. Depending on the cut used, turkey mince can be significantly leaner than other options like ground pork or even some cuts of ground beef. This turkey mince sauce can therefore be beneficial for those watching their calorie intake or saturated fat content.
Versatility. Turkey mince is a versatile ingredient that can be used in a variety of dishes just like other ground meats. It works well in bolognese sauce, burgers, tacos, meatballs, stir-fries, and more.
Subtle Flavour. Turkey mince has a milder flavour compared to beef, making it a good option for those who prefer a less overpowering meaty taste in a meat bolognese sauce. This also allows other ingredients in a dish to shine through more.
Ingredients
Turkey Mince. Turkey mince is the hero of this recipe. I have used turkey breast mince as it is even leaner than usual turkey mince. If you compare the two in the store, the turkey breast mince is lighter in colour. You could use either for this recipe.
Lentils. Lentils are a cheap way to increase the servings of bolognese. Adding lentils to bolognese sauce offers a heartier, earthy flavour which I find works well with the turkey mince. You can buy a tin of lentils (~400g) which are already hydrated and ready to be put into the dish, of you can use dried lentils and rehydrate yourself in boiling water for 20 minutes.
Tomatoes. Tomatoes help give the classic flavour in a meat bolognese sauce, but there are a couple of different options depending on your budget. For the most authentic flavour and best texture, fresh tomatoes in bolognese should be your go-to; but, if you're looking for budget-friendly, tinned tomatoes (either crushed or whole) will be a winner.
'Secret' Vegetables. Because of the way bolognese is, you can sneak in so many secret veggies that you'll never know about! Cut them up nice and small or you can grate them up to make them extra secret. My favourites to add are carrot, zucchini, capsicum and onion - but you really could add anything you have lying in your crisper drawer begging to be cooked. I have suggestions for vegetables that work well below.
Flavour. I have a couple of secrets which make my bolognese deliciously flavourable. Truth be told, the measurements I've included below have been measured, BUT they do adjust slightly depending on how I feel on the day. This is why I recommend taste-testing your sauce while it's cooking and adjust the flavour to suit your preference.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make turkey bolognese
On the stove
- Sautee onions
Heat olive oil in a large and deep pan or wok, and add onions. Sautee until clear and fragrant (approx 3-5 minutes).
- Brown off mince
Add mince and cook until most of the mince has turned brown/white.
- Prepare and cook vegetables
Prepare the vegetables: grate the carrots and zucchinis (or if you have a food processor, you can use the grater function to make this really simple), and finely chop capsicum either with a knife or a vegetable cutter.
Add prepared vegetables, legumes, tinned tomatoes and passata. Mix well. - Add sauce and simmer
Add bbq sauce, herbs and spices. The turkey bolognese will be slightly runny at this stage as all the vegetables start cooking down. Reduce the heat, cover and let it boil off for at least 30 minutes and up to 2 hours.
Taste it as it is reducing down and adjust the flavours as you go. If it tastes quite acidic because of the tomatoes, add a spoon of brown sugar to balance.
The longer you let it simmer, the more intense the flavours will become. You could also do this in a slow cooker for 3-4 hours on high or 6-8 on low. - Reduce and cook pasta
Once the water content has reduced, add any other herbs/spices if desired. Cook for a further 30 minutes and prepare spaghetti or other pasta according to packet instructions for your turkey breast bolognese.
In the slow cooker
To make this turkey bolognese in the slow cooker, add all the ingredients as above and cook for 3-4 hours on high or 6-8 on low. 30 minutes before you want to serve, begin preparing your pasta.
Substitutions and variations
Traditional beef spag bol
Beef mince is traditionally used for spaghetti bolognese. I have a recipe for a healthy spaghetti bolognese with vegetables recipe including lots of secret veggies just like this Turkey and vegetable bolognese. The beef bolognese recipe is larger because I use 1kg of beef mince, but you could make this exact recipe and just substitute for a different mince.
Chicken spaghetti bolognese
Just like the beef mince, chicken mince can be used to replace the turkey breast mince in this bolognese.
TVP spaghetti bolognese
TVP is a plant-based product that replicates the texture of meat. It'll double in size once it's rehydrated so you could substitute the mince allocated in this recipe for ½ the amount in TVP (which will end up being the same amount once rehydrated). You can then prepare the same way.
Meal prep and leftovers
Turkey Spaghetti Bolognese actually tastes better the day after because it allows the flavours to really mature. If planning to meal prep the bolognese and add in the spaghetti or other pasta and having it the next day (or within 4 days), undercook the pasta for a couple of minutes because it'll cook further when reheated in the microwave.
Storing
Store Turkey and vegetable bolognese in a glass container (plastic containers get stained by the tomato) in the fridge for up to 4 days.
Reheating
Reheat in the microwave on 1 minute intervals, stirring each time to allow the pasta and turkey bolognese sauce to reheat all the way through. This should take about 3 minutes.
Freezing
You can freeze turkey bolognese and spaghetti separately, or you can freeze them combined. If combined, make sure to undercook the spaghetti to prevent it going mushy in the freezer and ensure it is stored without air (e.g. in a vacuum sealed bag).
If you don't have a vacuum sealed bag, I would recommend cooking the pasta fresh on the day (especially if you have textural preferences).
I freeze my turkey bolognese sauce in souper cubes which allow them to be stored in 1 cup portions. Once frozen, I pop them out and store them in vacuum sealed bags (or you could store in regular ziplock or containers).
To reheat from frozen, remove from the freezer the night before and allow it to defrost in the fridge. Then reheat as above.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Simmering is key as it allows the flavours to meld and develop a rich complexity. If you don't give the bolognese sauce time to reduce, it could end up really runny.
Time. It just takes time. You can let the bolognese sauce simmer from 30 minutes (this should be enough to reduce it slightly), up to 4-5 hours - especially if you're doing it in the slow cooker.
I find the sweet spot is between the 1-2 hours and I place it on the lowest setting and come back to stir every 20 minutes or so.
You can pretty much add anything you want, but here are some ideas:
Onion + Carrot + Celery: This is the classic combination of vegetables to add into bolognese. I personally don't always add in celery because it's not a regular vegetable available in my fridge.
Mushrooms: Add an unami richness and meaty texture.
Zucchini: Adds mild sweetness and grated or finely diced blends seamlessly into the sauce.
Bell peppers/capsicum: Adds pops of colour and sweetness.
Spinach, kale or swiss chard: Adds bursts of nutrients and wilts into the sauce.
Eggplant: Adds soft texture and subtle sweetness
Parsnip: Offers a slight nutty flavour.
Leek: Adds a milder onion flavour.
Corn kernels or peas: Frozen or fresh can be added for a textual contrast and colour.
Recipe
Healthy Turkey mince and vegetable bolognese sauce (no wine)
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Ingredients
- 500 g (1 lb) turkey mince, see Note 1
- 400 g (14 oz) lentils, see Note 2
- 400 g (1 ½ cups) tinned tomatoes
- 400 g (1 ½ cups) passata
- 150 g (5 oz) brown onion
- 150 g (5 oz) capsicum
- 150 g (5 oz) zucchini
- 200 g (7 oz) carrots
- 60 ml (¼ cups) bbq sauce
- 15 g (? tablespoon) Worcestershire sauce, optional, recommended
- 15 g (1 tablespoon) extra virgin olive oil
- 5 g (1 tablespoon) dried basil, adjust to preferences
- 5 g (1 tablespoon) paprika, adjust to preferences
- 15 g (1 tablespoon) brown sugar, optional (see Note 3)
- 500 g (1 lb) dried pasta, see Note 4
- salt and pepper , to taste
Instructions
Prepare
- Grate: 150 g (5 oz) zucchini, 200 g (7 oz) carrotsDice: 150 g (5 oz) brown onion, 150 g (5 oz) capsicum
Cook
- Heat 15 g (1 tablespoon) extra virgin olive oil in a pan over medium heat and add onions. Sauteing until clear and fragrant (approx 3-5 minutes).
- Add 500 g (1 lb) turkey mince and cook until most of the mince has changed colour. Then add vegetables (capsicum, zucchini, carrots), lentils, sauces (tinned tomatoes, passata, bbq sauce, herbs and spices). Allow it to come to the bubble.
- Add 150 g (5 oz) capsicum, 150 g (5 oz) zucchini, 200 g (7 oz) carrots, 400 g (14 oz) lentils, 400 g (1 ½ cups) tinned tomatoes, 400 g (1 ½ cups) passata, 60 ml (¼ cups) bbq sauce, 15 g (? tablespoon) Worcestershire sauce, 5 g (1 tablespoon) dried basil, 5 g (1 tablespoon) paprika.
- Reduce the heat to low and let it boil off for at least 30 minutes and up to 2 hours.
- About 20 minutes before finishing, boil a large pasta pot of water. Cook 500 g (1 lb) dried pasta according to packet instructions (if serving immediately), minus 2 minutes (if meal prepping), halved (if freezing)
- Before switching off, taste and adjust with 15 g (1 tablespoon) brown sugar and salt and pepper .
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