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Top down view of turkey bolognese sauce with spaghetti and fork in large white shallow dish, with grated cheese in small dish and white lid in background.
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Turkey Spaghetti Bolognese (Healthy)

This turkey bolognese is a speedy dinner idea the whole family will enjoy.  It is low in fat but has a deliciously rich flavour and comes together in under 30 minutes.
Course Dinner, Lunch
Cuisine Italian fusion
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 servings
Calories 556kcal
Author Monika Dabrowski

Ingredients

  • 1.1 pounds ground turkey approx. 7% fat
  • 1 onion finely chopped
  • 1-2 garlic cloves finely chopped
  • ½ celery stalk finely chopped
  • 14.11 ounces canned tomatoes 1 can
  • 2 tablespoons tomato puree
  • 4 sun dried tomatoes in oil, finely chopped, alternatively use 1.5 tbsp sud dried tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon onion granules
  • 1 tablespoon butter and soy sauce each
  • 3 tablespoons white wine
  • 1½ tablespoons olive oil
  • ½ cup water
  • Sea salt and pepper to taste add at the end
  • 11.29 ounces uncooked spaghetti
US Customary - Metric

Instructions

  • In a large pan/shallow casserole dish heat up 2 tablespoons of oil, add the onion, garlic and celery and cook slowly for about 3 minutes until softened, stirring often. Add the wine and continue cooking for 2 more minutes.
  • Push the onion mixture to the side, add the meat and cook for 2-3 minutes stirring all the time to prevent large clusters from forming.
  • Add the tomatoes, tomato paste, sun dried tomatoes, oregano, onion granules and 120 ml of water, stir, cover and simmer for 15 minutes.  In the meantime cook the pasta in salted water according to packet instructions reserving some of the water from cooking (approx. ½ cup).
  • Remove the bolognese from the heat, add the butter, soy sauce and adjust seasoning as necessary. Add a splash of water from cooking the pasta if the sauce is too thick. Enjoy!

Notes

  • After you’ve added the meat into the pan break it up as well as you can so it doesn’t cook in large clumps.
  • Season the sauce once it’s cooked, not during cooking, to avoid making it too salty (if you also use either soy sauce or marmite).
  • Reserve some of the water from cooking the pasta (approx. ½ cup) to add into your bolognese if it’s too thick (do this gradually once the sauce is fully cooked).
  • Refrigerate leftover sauce for up to 3 days.
  • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 556kcal | Carbohydrates: 70g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 239mg | Potassium: 860mg | Fiber: 5g | Sugar: 8g | Vitamin A: 379IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 3mg