© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp olive oil
1 lb GROUND TURKEY BREAST
1 lb GROUND TURKEY THIGH
1 c diced yellow onions
1 c peeled and diced carrots
4 tbsp minced fresh garlic
1 c dry red wine
4 c canned diced tomatoes
1 c tomato puree
1 c chopped black olives
1 lb ROASTED TURKEY BREAST, shredded
1 lb DELI STYLE COOKED TURKEY BREAST, diced
2 tbsp chopped fresh basil
2 tbsp chopped fresh oregano
1 tbsp chopped fresh parsley
Salt and freshly ground pepper To taste
Cooked spaghetti As needed
Freshly grated Parmesan As needed
Chopped fresh herbs for garnish As needed
BOLOGNESE SAUCE
In a large sautoir, sauté the ground turkey breast and thigh in hot olive oil. Drain liquid.
Add the onions and carrots and sauté the vegetables until they are translucent. Add garlic and sauté only until fragrant.
Add the wine and reduce by half.
Add the tomato products, olives, roasted turkey breast, deli style turkey breast and fresh herbs. Reduce heat, cover and simmer for one hour.
Season with salt and pepper as necessary.
SERVICE
Serve over spaghetti. Sprinkle with Parmesan and garnish with additional fresh herbs.