Name: Thick and Hearty Turkey Veggie Bolognese
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 medium red onion, chopped; 1 red bell pepper, chopped; 8 oz cremini mushrooms, chopped; 3 large cloves fresh garlic, minced; 1 lb ground turkey breast; 1 tbsp dried Italian seasoning; 1 ¼ tsp salt, divided; 1 tsp black pepper, divided; ¼ tsp crushed red pepper; ¾ cup red wine; 1 cup chicken stock; 1 (28 oz) can crushed tomatoes; 1 inch piece of parmigiano reggiano cheese rind; ½ cup fresh basil, chopped; ¼ cup fresh parsley, finely chopped; cooked spaghetti or zucchini noodles for serving

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Turkey Veggie Bolognese is a lightened up version of classic Italian bolognese. It’s still thick, rich and satisfying like the classic, but ground turkey and lots of veggies give it a delicious summer flair.

Finished turkey veggie bolognese shown plated with wine.

A Healthier Comfort Food

If you’re after a cozy, comfort food dinner that’s both hearty and good for you, this Turkey Veggie Bolognese might just become your new go-to. For those of you not familiar, a traditional bolognese is a thick and hearty meat sauce. It typically consists of any combination of ground beef, pork and/or veal.

It’s combined with root vegetables, wine, tomatoes and heavy cream along with fresh herbs and spices. Then, it’s slow simmered until most of the liquid reduces and you’re left with a thick and delicious sauce that’s perfect over a plate of pasta.

Bolognese is one of my favorite dishes, but it is a little heavy during the summer months. So, I decided to create a healthier, lighter version of my favorite classic bolognese sauce. What I came up with is this super yummy turkey veggie bolognese.

What Makes This Recipe Great

✅ Wholesome and satisfying – My lightened-up summer version starts with lots of nutrient-rich vegetables. Onion, mushrooms and red peppers step in for this. Instead of beef, veal or pork, lean ground turkey breast goes into the pot as a healthy, yet tasty alternative.

✅ Super versatile – Whether you serve it over pasta or on top of zucchini noodles, this bolognese adapts well. Plus, the turkey keeps it lighter than your usual meat sauce but still delivers that hearty sauce we all crave.

✅ Easy to make ahead – The pasta sauce freezes well if you want to prep for busy weeknights.

A display of the ingredients that go into turkey veggie bolognese.

What to Serve with Turkey Veggie Bolognese

Your Favorite Pasta
I use spaghetti noodles for this recipe, but you can use whatever cooked pasta is your favorite. I often substitute bucatini noodles for spaghetti as they are a bit heartier.

Zucchini Noodles (Zoodles)
If you are looking for a healthier pasta alternative, a great option is to serve this over zucchini noodles.

Savory and Cheesy Baked Parmesan Puffs
These parmesan puffs are amazing. The parmesan cheese gives them a wonderful, cheesy flavor, the black pepper gives them a little bite, and they take almost no time to prepare.

Garlic Bread or any Crusty Italian Loaf
Perfect for sopping up every last bit of that tasty sauce.

Field Greens Salad
This Field Greens Salad is fresh and flavorful with an easy homemade balsamic vinaigrette, along with mouthwatering homemade croutons.

Ways to Use Leftovers

Bolognese Lasagna – Layer the sauce with lasagna noodles, ricotta, and mozzarella for a no-fuss lasagna that’s bursting with flavor.

Bolognese Soup – Thin out leftover sauce with broth, add extra veggies and beans and simmer for a comforting soup.

Italian Sloppy Joes – Heat up the leftover bolognese and put on a ciabatta roll or brioche bun. (Note: If you want the traditional bolognese experience on a Sloppy Joe, try this Sloppy Giuseppe recipe.)

Overhead picture of bolognese in a skillet before it has cooked down

Overhead picture of the bolognese in a skillet after it has cooked down

Freezing & Storing Leftovers

As I mentioned above, this is one of those easy recipes that is great to make ahead of time to reduce the time and effort needed to get a meal on the dinner table on a busy weeknight.

To Freeze: Cool the bolognese completely before packing into airtight containers or freezer bags. It keeps well for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove or in the microwave.

To Store: Keep leftover sauce in an airtight container in the fridge for up to 4 days. Reheat thoroughly on the stove or in the microwave, adding a splash of water to loosen the sauce, if needed.

How To Reheat the Turkey Veggie Bolognese

For best results, I like to reheat the sauce once it is thawed. If reheating from frozen, I defrost in the microwave for 5-10 minutes until thawed and then follow the directions below.

Oven Method
Best for: Even reheating without drying out the sauce. Heat the sauce in an oven-safe dish, covered with foil, at 350°F (175°C) for about 20 minutes, stirring halfway through.

Microwave Method
Best for: Quick reheating. Place sauce in a microwave-safe bowl, cover loosely, and heat in 1-minute bursts, stirring in between to ensure even heating.

Stovetop Method
Best for: Restoring freshly cooked taste. Warm the sauce gently on medium-low heat, stirring frequently to prevent sticking and to rehydrate the sauce if it thickened too much in the fridge.

Slow Cooker Method
Best for: Warming large batches hands-free. Put the sauce in a slow cooker on low for 1-2 hours, stirring occasionally, until evenly heated.

This Turkey Veggie Bolognese is a great recipe for the perfect weeknight dinner—easy to throw together, healthy enough to feel good about, and tasty enough to satisfy those pasta cravings. The veggie mix keeps the sauce interesting, and the turkey keeps it light but satisfying. It’s a great healthier take on this classic Italian dish.

Plate of turkey veggies bolognese on top of spaghetti noodles

Recommended Equipment

Cutting board
Sharp knife
Measuring cups and spoons
Large skillet
Large pot (for pasta)

Tips and Tricks

Cremini mushrooms, also known as baby bellas, are my favorite choice. They have a deeper, richer flavor than white button mushrooms, which really helps the sauce achieve its rich flavor.
If you don’t have a red pepper, an orange or yellow pepper also works. A green pepper is not going to give the same sweetness to the sauce.
For the least amount of fat and calories, 98% lean turkey breast is your best bet.
You don’t absolutely have to add the cheese rind while the sauce simmers, but I highly recommend it. It adds a bit of salty, cheesy flavor.
Once all of the ingredients are mixed together, the sauce will be fairly thin. You want to bring it to a boil and then reduce the heat to a low enough simmer that the sauce is at a low bubble. Stir occasionally, uncovered, until the sauce has reduced by about half. You still want there to be sauce, but you don’t want it to be too saucy.

Ingredients Needed to Make Turkey Veggie Bolognese

Full instructions can be found below in the printable recipe card

Onion – I prefer red onions for both color and it’s milder flavor than yellow or white onions.
Red bell pepper – Red is my preference because of its color and sweeter flavor. I have also used mini sweet red peppers sliced into thin rings.
Cremini mushrooms – Also sometimes called baby bellas.
Fresh Garlic – Adds depth of flavor.
Ground turkey breast – I have used both 98% lean as well as 93% lean – both with good results.
Italian seasoning – Dried works well.
Crushed red pepper flakes – Add more or less depending on your heat tolerance.
Red wine – If you don’t have red on hand, white wine can be substituted, but I definitely recommend using it for the depth of flavor that it adds to the sauce.
Chicken stock – This will thin out the sauce enough to give the flavors time to develop while the sauce reduces.
Crushed tomatoes – Crushed add more texture and a richer flavor than regular tomato sauce.
Parmigiano reggiano cheese rind – Really, any parmesan rind will work.
Fresh basil – This adds a bright fresh flavor to the finished sauce.
Fresh Italian parsley – Parley also adds fresh flavor.
Pasta – Zucchini noodles work well as a substitute.

How to Make Turkey Veggie Bolognese

Heat olive oil in a large skillet over medium heat.
Add onion, red pepper, mushrooms. Saute until mushrooms have released their liquid and onions are translucent, about 5 minutes.
Stir in garlic and cook for an additional minute.
Increase heat to medium high and add turkey, stirring to break up meat.
Season with Italian seasoning, salt, black pepper, and crushed red pepper. Cook until turkey is no longer pink.
Stir in wine, bring to a boil and let reduce for 1 minute.
Stir in chicken stock, tomatoes, remaining salt and pepper, cheese rind, basil and parsley.
Bring mixture to a boil, reduce heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until mixture has reduced by about half to a thick consistency.
Remove cheese rind from sauce before serving.
Serve over cooked spaghetti or zucchini noodles.

Finished Plate of Turkey Veggie Bolognese

Try These Other Summer Pasta Recipes

Yield: 6