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Per serving
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- 1
Brown the turkey
In a large stockpot, cook the ground turkey over medium heat until no longer pink, breaking it into crumbles as it cooks, about 8–10 minutes. Remove with a slotted spoon and set aside.
- 2
Build the sauce base
In the same stockpot, heat the olive oil over medium heat. Add the onions (chopped), carrots (chopped), and celery (chopped); cook and stir until tender, about 8–10 minutes. Stir in the tomato paste and cook 3 minutes longer. Add the sliced garlic, dried parsley, kosher salt, dried basil, dried marjoram, black pepper, and red pepper flakes. Stir in the browned turkey.
- 3
Deglaze and simmer
Stir in the red wine. Bring to a boil and cook until the liquid is almost completely evaporated, about 3–4 minutes. Add the diced tomatoes (undrained), chicken broth, and bay leaves; return to a boil. Reduce heat and simmer uncovered for about 3 hours, stirring occasionally. About halfway through, stir in the milk.
- 4
Finish and serve
Remove and discard the bay leaves. Stir in the grated Parmesan and heat through. Serve the bolognese over hot cooked pasta with extra Parmesan on top if desired.
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Big-Batch Turkey Bolognese
Created by: SundayPrepCo
Ingredients
- 3 lb ground turkey
- 1/3 cup olive oil
- 3 onions
- 3 carrots
- 6 celery ribs
- 12 oz tomato paste
- 9 garlic cloves
- 3 tbsp dried parsley
- 5 tsp kosher salt
- 3 tsp dried basil
- 3 tsp dried marjoram
- 1 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 1/2 cup dry red wine
- 84 oz canned diced tomatoes
- 1 1/2 cup chicken broth
- 6 bay leaves
- 3 cup milk
- 3/4 cup Parmesan cheese
- pasta
Instructions
- Brown the turkeyIn a large stockpot, cook the ground turkey over medium heat until no longer pink, breaking it into crumbles as it cooks, about 8–10 minutes. Remove with a slotted spoon and set aside.
- Build the sauce baseIn the same stockpot, heat the olive oil over medium heat. Add the onions (chopped), carrots (chopped), and celery (chopped); cook and stir until tender, about 8–10 minutes. Stir in the tomato paste and cook 3 minutes longer. Add the sliced garlic, dried parsley, kosher salt, dried basil, dried marjoram, black pepper, and red pepper flakes. Stir in the browned turkey.
- Deglaze and simmerStir in the red wine. Bring to a boil and cook until the liquid is almost completely evaporated, about 3–4 minutes. Add the diced tomatoes (undrained), chicken broth, and bay leaves; return to a boil. Reduce heat and simmer uncovered for about 3 hours, stirring occasionally. About halfway through, stir in the milk.
- Finish and serveRemove and discard the bay leaves. Stir in the grated Parmesan and heat through. Serve the bolognese over hot cooked pasta with extra Parmesan on top if desired.