This easy one-pot turkey bolognese is kid-friendly, packed with protein, and perfect for busy weeknights.
One Pot Turkey Bolognese
I’ve always loved a good Bolognese sauce. It’s a classic comfort food, and I’ve shared several versions of it on Skinnytaste and in my cookbooks over the years. This one-pot turkey bolognese cooks the pasta directly in the sauce, creating a rich, cohesive dish that’s less clean. While traditional Bolognese is made with beef (and often pork), ground turkey pairs beautifully, absorbing all the flavor of the tomatoes, garlic, and herbs during stewing. This is the family-friendly dinner I turn to on busy weeknights when I want something comforting yet practical.
Bolognese is one of my favorite foods. We made it almost any way you can think of. I already have Instant Pot Beef Bolognese, Vegetarian Lentil Bolognese, and Slow Cooker Bolognese on the site, but one version is still missing. A light take on ground turkey where the sauce and pasta are cooked together in the same pot for ultimate convenience. I love these meals because they are easy to cook and clean up.
Why This Ground Turkey Pasta Recipe Works
- I have been developing one pot pasta recipes for many years. Cooking the pasta directly in the sauce adds flavor and creates a rich, cohesive texture without any additional steps.
- Minimize cleanup with just one fan: It cooks everything in one skillet, making it perfect for busy weeknights.
- High Protein Comfort: Ground turkey keeps the sauce lighter while still providing a protein-packed meal.
- Family Approved: It has all the cozy charm of a classic Bolognese, but in a streamlined version that’s perfect for everyday life.
materials needed
Here are a few notes on turkey bolognese ingredients: See recipe card below for exact measurements.
- 93% Lean Ground Turkey: Classic Bolognese uses pork and beef, but I chose turkey for a lighter option.
- salt Seasoning the Turkey
- olive oil to stir-fry vegetables
- What happened: It is called ‘mirepoix’ in French, an Italian word meaning finely chopped onions, carrots and celery.
- tomato paste For richness and depth
- garlic: classic italian ingredients
- pasta: Any short pasta shape will work, but I prefer mezze rigatoni (shorter rigatoni) or fusilli. If you use a different type, you may need to adjust the cooking time.
- crushed tomatoes It is essential to use a high quality source as it is the basis of this sauce. Tuttorosso is my favorite place.
- chicken bone broth Feel free to use regular broth, although it does provide extra protein.
- Calabrian Chili Paste It’s optional, but I like having a little fun.
- Parmesan Cheese: Grate the cheese into the sauce to give it a rich flavor, then add more to the bowl.
- basil For freshness
- ricotta To make it more creamy
How to Make One Pot Turkey Bolognese
In this easy ground turkey pasta recipe, the meat, sauce, and pasta are cooked in the same pot. See recipe card below for printable instructions.
- Brown the meat Place in a large pot and season with salt. Remove from heat when no longer pink.
- Please stir-fry the vegetables Sauté in olive oil until smooth, then add tomato paste and garlic. Cook the tomato paste for a few minutes to caramelize and deepen the flavor.
- Mix the remaining ingredients: Pasta, cooked turkey, tomatoes, broth, chili paste.
- Cook pasta and sauce. Bring the pot to a boil, reduce the heat to medium-low, cover, and simmer until the pasta is tender and the liquid has been absorbed. Stir occasionally to ensure the pasta cooks evenly and does not stick to the bottom of the pan.
- garnish: Remove the pot from the heat and stir in the Parmesan cheese. Serve Bolognese with Parmesan, basil, and ricotta cheese, if desired.
test notes
I made this for my family and tested it with ground turkey and ground bison and both worked beautifully. I have been developing one pot pasta recipes for many years. Here are some tips to help you get the best results:
- Use short pasta that holds the sauce well. Shapes like mezze rigatoni, penne, and rotini work best. Cooking times may vary slightly depending on brand and shape.
- Avoid proteins and bronze cut pasta. Protein pasta may not release enough starch, making the sauce too thin. Bronze-cut pasta can release too much starch in one-pot recipes, making it sticky.
- Protein exchange benefits: Ground bison was another lean meat option that was delicious, or you can use lean ground beef if you prefer.
- Adjust the source if necessary. If the pasta is cooked but there is still liquid in the pan, simmer uncovered for a few minutes until the sauce thickens and coats the pasta.
offer suggestions
Turkey Bolognese goes well with grilled vegetables, green salad, or bread. Here are a few side dish recipes for inspiration:
save
- Refrigerated storage Leftover pasta for up to 4 days.
- hang tightly It can be stored in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- reheat Place in the microwave until warm. The noodles may absorb some of the sauce, so if it’s too thick, add broth, water, or bottled marinara to thin it out.
More One Pot Pasta Recipes You’ll Love
For more pasta-based dinner ideas, check out: five delicious A one-pot recipe that will inspire your next meal! If you’re looking for an easier, hassle-free way to get dinner on the table, check out my Skinnytaste One and Done cookbook.
produce: night soil
Serving Size: 1 ½ cup
- 1 pound Ground Turkey 93%
- 1 teaspoon kosher salt
- ½ tablespoon extra virgin olive oil
- ½ yellow onion, chopped
- 1 middle carrot, peeled and finely chopped
- 1 Celery Ribs, chopped
- 2 tablespoon tomato paste
- 1 cloves garlic, chopped
- 10 oz. Raw mezze rigatoni, Or fusilli pasta (or your favorite GF pasta).
- 1 ½ cup canned crushed tomatoes, all red
- 2 ½ cup chicken bone broth, I used Swanson
- 1 teaspoon Calabrian Chili Paste, optional
- ¼ cup Freshly grated Parmesan cheese, Plus more for decoration
- fresh basil, For decoration
- ricotta, Options for delivery
Heat a large, deep skillet over medium-high heat. Drizzle with olive oil and brown the meat with 1 teaspoon salt. Add ground turkey, dividing into small pieces. Cook until turkey is no longer pink, 5 to 7 minutes. Set aside.
Add olive oil, onion, carrots, and celery. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Add tomato paste and garlic. Add it to the turkey mixture and stir. Cook for a few minutes until fully coated. Add pasta, cooked meat, crushed tomatoes, bone broth, and Calabrian chili paste, if using. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and maintain a slow simmer.
Cover and cook, stirring occasionally, until the pasta is tender and the liquid has been absorbed, about 15 minutes. Turn off the heat, add the Parmesan cheese and mix.
Serve topped with extra Parmesan cheese, basil, and ricotta, if using.
Final step:
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- Any short pasta with sauce will work well for this recipe, but cooking times may vary slightly.
- I find that protein pasta or bronze cut pasta doesn’t work well for one-pot pasta, and protein pasta doesn’t have as much starch, so I think it makes the sauce much thinner. Bronze cut pasta has too much starch and comes out sticky.
- You can also use ground bison or lean ground beef.
clothing material: 1 ½ cup, calorie: 509 calorie, carbohydrate: 60.5 g, protein: 37.5 g, province: 14 g, Saturated Fat: 3.5 g, Cholesterol: 88 mg, sodium: 946 mg, fiber: 5 g, sugar: 6.5 g
