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Turkey Bolognese Recipe

Turkey Bolognese – a rich and hearty sauce is paired with cooked turkey for a quick and delicious dinner that tastes gourmet! It’s perfect for using up your leftover holiday turkey, and is a family favorite!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 410kcal


  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 stalk of celery, chopped
  • 4 garlic cloves, minced
  • 1 pound shredded cooked turkey (I use a mixture of white and dark meat)
  • 1 24 oz jar marinara sauce (I prefer Rao's brand)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil
  • salt and pepper to taste
  • 12 oz spaghetti noodles
  • chopped fresh basil, for garnish
  • grated parmesan cheese, for garnish


  • Heat the olive oil in a dutch oven or soup pot over medium-high heat. Add the onions, carrots, and celery, and cook until vegetables are tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the turkey meat and cook for another minute, mixing all the ingredients well.
  • Reduce heat to medium-low and stir in the marinara sauce, thyme, oregano, dried basil, salt, and pepper. Cook, stirring often for 10-15 minutes so that the flavors can blend.
  • While sauce cooks, make the spaghetti. Bring a large pot of salted water to a boil, and cook spaghetti according to package directions. Drain, reserving a cup of the cooking liquid.
  • Add the cooked spaghetti to the large pot of sauce and stir well, evenly coating the noodles. Sprinkle with chopped fresh basil and parmesan cheese. Enjoy!


Calories: 410kcal | Carbohydrates: 52g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 671mg | Potassium: 713mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2250IU | Vitamin C: 10.7mg | Calcium: 57mg | Iron: 3mg