This Trader Joe’s Turkey Bolognese is a hearty and rich recipe, which is made with ground turkey and San Marzano tomatoes. It’s the perfect weeknight dinner, ready in about an hour.
Jump to RecipeTrader Joe’s Turkey Bolognese Recipe Ingredients
- 1 pound 93% lean ground turkey
- 2 medium carrots, diced
- 1 stalk celery, diced
- 1 medium yellow onion, diced
- 6 cloves garlic, finely chopped or grated
- one 28-ounce can whole peeled San Marzano tomatoes
- 2 tablespoons olive oil
- ¼ cup tomato paste
- 1 cup dry white wine, such as Pinot Grigio
- 2 sprigs fresh rosemary
- 8–10 sprigs fresh thyme
- 2 dried bay leaves
- 1 parmesan rind (optional)
- ½ cup chicken stock or water
- ½ cup half and half
- ½ cup grated parmesan or pecorino romano
- 16 ounces bucatini or pasta of choice
- kosher salt and ground black pepper, to season
How To Make Trader Joe’s Turkey Bolognese
- Brown the Soffritto: Heat the olive oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the carrots, celery, and onion (this is your soffritto). Season with 1 teaspoon of kosher salt and cook, stirring occasionally, for 15-20 minutes until deeply browned and fragrant.
- Cook the Turkey: Push the cooked vegetables to the outer edges of the pot. Add the ground turkey to the center and season with another teaspoon of salt. Let it brown for 2-3 minutes without moving it, then flip and brown the other side before breaking it apart with a wooden spoon. Stir to combine with the soffritto.
- Build the Sauce: Stir in the garlic and tomato paste and cook for another 2-3 minutes. Deglaze the pan by pouring in the white wine and scraping up any browned bits from the bottom.
- Simmer the Bolognese: Once the wine has nearly cooked off, add the chopped San Marzano tomatoes, fresh herbs, bay leaves, optional parmesan rind, and chicken stock. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and let it simmer for 15-20 minutes, until thickened.
- Cook the Pasta: While the sauce simmers, cook your pasta in a large pot of salted boiling water until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- Finish the Sauce and Combine: Stir the half and half and grated parmesan into the bolognese sauce. Add the cooked pasta directly to the pot with the sauce and toss to coat, adding splashes of the reserved pasta water as needed to create a smooth, glossy sauce that clings to the pasta.
- Serve: Serve immediately, topped with extra grated parmesan, fresh basil or parsley, and a pinch of red pepper flakes if desired.
Recipe Tips
- How to get the most flavor? The most important step is to deeply brown the soffritto (the carrots, celery, and onion). This 15-20 minute step creates a deep, caramelized, and sweet flavor base that is essential for a rich bolognese.
- Can I make this ahead? Absolutely! Bolognese is one of those sauces that tastes even better the next day. You can make the sauce completely, let it cool, and store it in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months.
- Why use a parmesan rind? If you have one, don’t throw it out! Tossing a parmesan rind into the sauce as it simmers adds a deep, savory, umami flavor that you can’t get any other way. Just remember to remove it before serving.
- What does “deglaze” mean? This is a simple but crucial technique. When you pour a liquid (in this case, wine) into the hot pan, you use a wooden spoon to scrape up all the delicious browned bits of meat and vegetables that are stuck to the bottom. This is where a huge amount of flavor is.
What To Serve With Turkey Bolognese
This is a hearty, all-in-one meal. The only things you need for a perfect dinner are:
- A simple, crisp green salad with a lemon vinaigrette
- Crusty garlic bread for sopping up every last bit of the delicious sauce
How To Store Turkey Bolognese
- Refrigerate: Store leftover pasta with sauce, or just the sauce itself, in an airtight container in the refrigerator for up to 5 days.
- Freeze: The sauce freezes beautifully. Let it cool completely and freeze it in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Turkey Bolognese Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 422 kcal
- Carbohydrates: 44.7g
- Protein: 29.6g
- Fat: 14g
- Sodium: 1228mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Follow the recipe steps on the stovetop to brown the soffritto and turkey and deglaze the pan. Then, transfer everything to a slow cooker and cook on high for 2 hours or on low for 4 hours. Finish the sauce with the cream and cheese and serve with freshly cooked pasta.
The recipe suggests a dry, unoaked white wine like Pinot Grigio, which adds a bright, acidic note. Sauvignon Blanc would also work well. If you prefer red, a light-bodied red like Pinot Noir can also be used.
For the best flavor, San Marzano tomatoes are highly recommended. They are sweeter, less acidic, and have a richer flavor than many other types of canned tomatoes. However, any good quality canned whole peeled tomatoes will work.
Try More Recipes:
- Trader Joe’s Turkey Burger Recipe
- Trader Joe’s Turkey Chili Recipe
- Trader Joe’s Salmon Recipe (Easy Garlic Butter Baked Salmon)
Trader Joe’s Turkey Bolognese Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy8
servings20
minutes40
minutes422
kcalA rich and savory meat sauce made with lean ground turkey, aromatic vegetables, and San Marzano tomatoes, simmered with white wine and herbs for a quick weeknight dinner.
Ingredients
1 lb ground turkey
2 carrots, 1 celery stalk, 1 onion (diced)
6 cloves garlic, chopped
1 (28-oz) can San Marzano tomatoes
2 tbsp olive oil
¼ cup tomato paste
1 cup dry white wine
Fresh rosemary & thyme, 2 bay leaves
Optional: 1 parmesan rind
½ cup chicken stock
½ cup half and half
½ cup grated parmesan
16 oz bucatini pasta
Directions
- In a Dutch oven, deeply brown the carrots, celery, and onion in olive oil (15-20 mins).
- Add the ground turkey and brown it, then stir in the garlic and tomato paste.
- Deglaze the pan with white wine, then add the tomatoes, herbs, parmesan rind, and stock.
- Partially cover and simmer for 15-20 minutes until thickened.
- Meanwhile, cook pasta to al dente; reserve 1 cup of pasta water.
- Stir the half and half and parmesan into the sauce.
- Toss the cooked pasta with the sauce, using splashes of pasta water to create a creamy consistency. Serve immediately.
Notes
- Taking the time to deeply brown the soffritto (carrots, celery, onion) is the most important step for developing deep flavor.
- This sauce is a perfect make-ahead meal. It stores beautifully in the fridge for up to 5 days and freezes for up to 3 months.
- Don’t forget to reserve some of the starchy pasta water! It’s the secret to creating a silky sauce that perfectly clings to every noodle.
