Easy One-Pot Turkey Bolognese Pasta Recipe

Discover this straightforward one-pot turkey bolognese recipe that has earned rave reviews from children, delivers a generous dose of protein, and serves as an ideal solution for hectic weeknight meals when time is at a premium.

Bolognese sauce has long been a personal favorite of mine, representing the epitome of comforting home-cooked meals. Throughout the years, I have featured numerous variations of this beloved dish both on my website and within my published cookbooks. What sets this particular one-pot turkey bolognese apart is the innovative method of cooking the pasta right alongside the sauce in a single vessel, resulting in a deeply flavorful and unified dish that requires minimal cleanup afterward. Although the conventional version of bolognese typically incorporates beef, sometimes combined with pork, substituting ground turkey proves to be an exceptional choice. The turkey soaks up the robust essences of tomatoes, garlic, and aromatic herbs during the simmering process, creating a delightful harmony of tastes. This recipe embodies the perfect balance of indulgence and efficiency, making it a go-to option for family dinners on those demanding evenings filled with activities and obligations.

Among all pasta sauces, bolognese ranks at the top of my list of favorites, and I have experimented with countless preparations over time. My collection already includes options such as Instant Pot beef bolognese, a vegetarian lentil-based version, and a slow cooker adaptation, but there was one key iteration absent until now: a healthier ground turkey rendition where both the sauce and pasta come together seamlessly in one pot for maximum ease. Meals prepared in this manner are incredibly appealing because they streamline the entire cooking process while drastically reducing the dishes that need washing, allowing more quality time with loved ones.

Why This Ground Turkey Bolognese Pasta Excels

This recipe stands out for several compelling reasons that make it a standout choice for home cooks. Over the years, I have perfected the art of one-pot pasta dishes, where integrating the pasta directly into the sauce not only infuses every strand with intense flavors but also yields a luxurious, well-integrated texture without the need for additional cooking phases. The beauty of utilizing just a single pan cannot be overstated—it transforms a potentially chaotic kitchen into an orderly space, especially valuable during rushed weeknights when efficiency is paramount. By opting for ground turkey, the dish maintains a lighter profile compared to traditional recipes, yet it remains hearty and satisfying thanks to its high protein content. Moreover, its approachable flavors and comforting qualities have made it a hit with families, offering the nostalgic charm of authentic bolognese in a modern, hassle-free format that seamlessly fits into everyday routines.

Essential Ingredients for Turkey Bolognese

To prepare this delectable turkey bolognese, gather the following components. Detailed quantities are provided in the recipe section further below for precision.

• 93% Lean Ground Turkey: While classic preparations often blend pork and beef, selecting turkey ensures a more health-conscious alternative without sacrificing taste.
• Salt: Essential for seasoning the turkey during the initial browning stage.
• Olive Oil: Used to gently sauté the accompanying vegetables to perfection.
• Soffrito: This foundational Italian mixture consists of finely diced onion, carrot, and celery—equivalent to the French mirepoix—and forms the flavorful base.
• Tomato Paste: Adds an intense richness and profound depth to the overall sauce profile.
• Garlic: A timeless staple in Italian cooking that elevates the dish’s aroma and taste.
• Pasta: Opt for any short-cut variety that clings well to sauce; personal favorites include mezze rigatoni or fusilli. Adjustments to cooking duration might be necessary depending on the specific pasta selected.
• Crushed Tomatoes: These constitute the primary foundation of the sauce, so choosing premium quality brands is crucial for optimal results.
• Chicken Bone Broth: Boosts the protein levels further; standard chicken broth serves as a suitable substitute if preferred.
• Calabrian Chili Paste: An optional addition that introduces a subtle spicy note for those who enjoy a hint of heat.
• Parmesan Cheese: Incorporate freshly grated cheese into the sauce for enhanced creaminess, and sprinkle additional amounts atop each serving.
• Basil: Fresh leaves provide a vibrant, herbaceous finish.
• Ricotta: Dollops of this cheese offer an extra layer of velvety smoothness when served.

Step-by-Step Guide to Preparing One-Pot Turkey Bolognese

In this user-friendly ground turkey pasta dish, the protein, sauce elements, and noodles all meld together in one convenient pot. Full, printable instructions appear at the conclusion of this article.

1. Brown the Meat: Begin by heating a spacious pot over medium-high heat and seasoning the ground turkey with salt as it cooks. Break it apart into smaller chunks and continue until no pink remains, typically 5 to 7 minutes, then set it aside temporarily.
2. Sauté the Vegetables: Introduce olive oil along with chopped onion, carrot, and celery. Stir periodically until the vegetables soften and release their natural sweetness, around 5 minutes. Next, incorporate the tomato paste and minced garlic, allowing the paste to cook for several minutes to caramelize slightly and intensify its savory qualities.
3. Combine Remaining Elements: Return the browned turkey to the pot and add the uncooked pasta, crushed tomatoes, bone broth, and optional chili paste. Mix thoroughly to ensure even distribution.
4. Simmer the Pasta and Sauce Together: Bring the entire mixture to a rolling boil, then lower the heat to medium-low for a steady simmer. Cover the pot and cook, stirring from time to time, until the pasta reaches al dente tenderness and most liquid has been absorbed—about 15 minutes. This stirring prevents sticking and promotes uniform cooking.
5. Finish and Garnish: Once done, take the pot off the heat and blend in the grated parmesan cheese until fully melted and integrated. Plate the bolognese, topping each portion with more parmesan, torn basil leaves, and a spoonful of ricotta if desired for added luxury.

Insights from Recipe Testing

During development, I prepared this dish for my family using both ground turkey and ground bison, finding both proteins yielded outstanding outcomes with rich flavors and perfect textures. Having honed one-pot pasta techniques over multiple years, I have compiled these practical pointers to guarantee success every time you make it.

• Select Pasta Shapes That Embrace Sauce: Prioritize short forms such as mezze rigatoni, penne, or rotini, which capture and hold the sauce effectively. Be aware that cooking durations can differ marginally based on pasta brand and exact shape.
• Steer Clear of Specialized Pastas: Protein-enriched or bronze-cut varieties are not ideal here; the former lacks sufficient starch release, resulting in a watery sauce, while the latter over-releases starch, leading to a gluey consistency.
• Flexible Protein Choices: Ground bison offers another lean, flavorful substitute, and even lean ground beef performs admirably if you prefer a beefier profile.
• Fine-Tune Sauce Consistency: Should the pasta finish cooking with excess liquid remaining, uncover the pot and simmer briefly to evaporate and thicken until the sauce beautifully clings to the noodles.

Ideal Pairings and Serving Ideas

This versatile turkey bolognese complements a variety of accompaniments, including roasted seasonal vegetables, crisp green salads, or crusty bread to mop up every last bit of sauce. Such combinations elevate the meal into a well-rounded feast suitable for any occasion.

Storage and Reheating Guidelines

• Refrigeration: Store leftovers in the refrigerator, covered, for a maximum of 4 days to maintain freshness and safety.
• Freezing: Portion into airtight containers and freeze for up to 3 months. Allow thawing in the refrigerator prior to reheating.
• Reheating Instructions: Warm portions in the microwave until steaming hot. Note that pasta tends to absorb sauce over time, so stir in a bit of broth, water, or marinara sauce if it appears too dense upon reheating.

Complete Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Serving Size: 1 ½ cups

• 1 pound 93% ground turkey
• 1 teaspoon kosher salt
• ½ tablespoon extra virgin olive oil
• ½ yellow onion, chopped
• 1 medium carrot, peeled and chopped
• 1 celery rib, chopped
• 2 tablespoons tomato paste
• 1 clove garlic, minced
• 10 ounces uncooked mezze rigatoni, or fusilli pasta (or your favorite GF pasta)
• 1 ½ cups canned crushed tomatoes (15 ounce can)
• 2 ½ cups chicken bone broth
• 1 teaspoon Calabrian chili paste, optional
• ¼ cup parmesan cheese, freshly grated, plus more for garnish
• fresh basil, for garnish
• ricotta, optional for serving

1. Heat a large deep skillet over medium high heat. Spray with olive oil and brown the ground turkey with 1 teaspoon salt, breaking into small pieces. Cook until the turkey is no longer pink, 5-7 minutes. Set aside.
2. Add the olive oil, onion, carrot, and celery. Cook, stirring occasionally, until the vegetables have started to soften, about 5 minutes.
3. Add the tomato paste and garlic; stir it into the turkey mixture. Cook for a few minutes, until fully coated. Add the pasta, cooked meat, crushed tomatoes, bone broth, and Calabrian chili paste, if using. Stir to combine. Bring the mixture to a boil, then turn the heat down to medium low to maintain a gentle simmer.
4. Cover and cook, stirring occasionally, until the pasta is tender and the liquid is absorbed, about 15 minutes. Remove from heat and stir in the parmesan cheese.
5. Serve topped with extra parmesan cheese, basil, and ricotta if using.

Short pasta shapes that hold sauce effectively are recommended, though cooking times may vary slightly. Protein pasta or bronze-cut pasta are less suitable for one-pot methods due to starch release issues—protein pasta results in thinner sauce, while bronze-cut can become overly sticky. Ground bison or lean ground beef are excellent alternatives.

Serving: 1 ½ cups, Calories: 509 kcal, Carbohydrates: 60.5 g, Protein: 37.5 g, Fat: 14 g, Saturated Fat: 3.5 g, Cholesterol: 88 mg, Sodium: 946 mg, Fiber: 5 g, Sugar: 6.5 g