Turkey Bolognese

Cooler weather demands bolognese. It’s comfort food at its finest. It’s filling, easy to make and absolutely delicious piled high over spaghetti.

I’ve made this probably a hundred times over the years with all different veggies mixed in. The onion, pepper mix is probably my favorite, but today I changed it up to include carrots and zucchini since we had a lot leftover this week.

This is one of those dishes Amelia will eat even though there is sauce on the meat and all the foods are mixed together into one bowl. I still don’t get the fear of different foods touching and why all of a sudden she’ll eat this, but I’m not going to argue!

We all love this dinner and I promise you will too!

Turkey Bolognese

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, diced
  • 1 lb. ground turkey
  • 2-3 large carrots, peeled and diced
  • 1 large zucchini, diced
  • Kosher salt and freshly ground pepper, to taste
  • 2 teaspoons Italian seasoning
  • 1/2 jar tomato sauce or homemade tomato sauce (about 1 1/2-2 cups)


  1. In a large pan, warm oil over medium heat and add onion until fragrant (about 3 minutes). Add in garlic and cook for another 30 seconds. Season lightly with salt pepper. 
  2. Add in turkey meat, season again and cooked until almost cooked through. 
  3. Then, add the veggies, season lightly with salt, pepper and Italian seasoning.
  4. Once veggies have softened (after about 10 minutes), mix in sauce and let simmer for a couple of minutes until ready to serve. Enjoy!

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