Best Turkey Bolognese Sauce Tutorial Shortcut Included The Mediterranean Dish

More Recipes to Try: Simple Mediterranean Olive Oil Pasta; Italian Baked Chicken; Roasted Asparagus Salad with Tomatoes and Basil; Greek Pastitisio; Baked Kofta Pitas

What is Bologense Sauce?

Bolognese sauce, known as ragu alla bolognese, is a rich, slowly cooked meat sauce used with lasagna or other flat pasta shapes like pappardelle or fettuccine (in my opinion, it can go with other pasta options as well.) Bologense sauce preparation involves several simple techniques, starting with sweating and sauteing a soffritto of onion, celery and carrots. Traditionally, ground beef or a combination of beef and pork are added to simmer gentle along with white wine, whole milk and a small amount of tomatoes or tomato concentrate. Today’s recipe is a lightened up adaptation of Marcella Hazan’s infamous bolognese sauce, which I understand is the “gold standard.” I used ground turkey and extra virgin olive oil, it was still hearty and rich in texture as should be; and the family loved every bite!

Low and Slow is the Trick to Bolognese

Classic Bolognese sauce does not require unfamiliar ingredients nor any big “cheffy” skills. What it does require though is patience. To arrive at the best texture– rich and thick bolognese sauce– you’re going to go low and slow, my friend. This is true also for our turkey bolognese sauce as well (don’t worry, I have a shortcut for you still.)

How to Make Bolognese Sauce (with turkey or beef)

Add meat (turkey, beef, or a combination of beef and port). Break the meat up with your spoon and make sure it cooks a bit to loose it’s raw/bloody color.
Add whole milk. Let milk bubble away completely. Keep stirring. Add nutmeg.
Now, add wine. Again, let simmer until completely evaporated, then stir in tomatoes.

5- From here, when you see the tomatoes bubble, turn the heat to super lazy simmer. Cook uncovered for 3 hours or so. Remember, low and slow is key here. To serve, toss with your favorite cooked and drained pasta with a side of Parmesan. I like to start the meal with a simple salad like this 3-ingredient Mediterranean salad or this Mediterranean avocado salad.

Important Cooking Tip

Most of the cooking time here is hands off, but as the bolognese sauce is simmering low and slow, watch to add liquid as needed. If it’s looking too dry, add about 1/2 cup of water at a time (or tomato juice from the canned tomatoes you used. At the end, however, there should not be water, it should be a super thick sauce.

Make Ahead Tips

You can absolutely make bologense sauce on the weekend when you have the time, then store it in the fridge for a night or two, or freeze it for later use. Cool the sauce completely, then transfer it to a container before storing in fridge or freezer. Bring sauce to a simmer before use.

Shortcut: Quick and Easy Bolognese

Okay, I know I’ve been harping on the idea that bolognese is a low-n-slow kinda sauce, but someone out there is looking for a quick and easy bolognese recipe. So, if you must, here is a shortcut for those busy weeknights. This shortcut uses marinara sauce; I adapted it from Giada De Laurentiis. You basically omit the milk, wine, and tomatoes and a couple other items used in the original sauce recipe. And here’s what you do: I will say, if you have the time, make bolognese the classic way and store it for later use.