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Turkey Bolognese (One-Pot Pasta)

4.91 from 11 votes

Easy Turkey Bolognese made in one pot with lean ground turkey, pasta, and rich tomato sauce. A lighter, family-friendly weeknight dinner with minimal cleanup.

Prep Time: 15

Cook Time: 30

Total Time: 45

Yield: 4 servings

Course: Dinner

Cuisine: Italian-American

Equipment

large deep skillet

Ingredients

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 (Tuttoroso (15 ounce can))
2 ½ cups chicken bone broth (I used Swanson)
1 teaspoon Calabrian chili paste (optional)
¼ cup parmesan cheese (freshly grated , plus more for garnish)
fresh basil (for garnish)
ricotta (optional for serving)

Instructions

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.
Add the olive oil, onion, carrot, and celery. Cook, stirring occasionally, until the vegetables have started to soften, about 5 minutes.
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.
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.
Serve topped with extra parmesan cheese, basil, and ricotta if using.

Notes

Any short pasta that holds sauce would be good for this recipe, cooking times may slightly vary.
I found that protein pasta or bronze cut pasta doesn’t work as well for one pot pastas, protein pasta doesn’t have as much starch so the sauce ends up being much thinner. Bronze cut pasta has too much starch and comes out gummy.
Ground bison or lean ground beef can also be used.

Nutrition

Serving: 1½ cups, Calories: 509kcal, Carbohydrates: 60.5g, Protein: 37.5g, Fat: 14g, Saturated Fat: 3.5g, Cholesterol: 88mg, Sodium: 946mg, Fiber: 5g, Sugar: 6.5g

- WW Points: 10

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