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Spiced turkey 'Bolognese' recipe

Spiced turkey 'Bolognese' recipe

10 ratings

Use lean turkey mince in this dish for all the flavour, while keeping it healthy. Make-ahead and freeze or cook in a slow cooker to make this recipe a little more energy efficient. See method

  • Serves 8
  • 5 mins to prepare and 2 hrs 30 mins to cook
  • 410 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 4 large carrots, scrubbed and grated
  • 3 parsnips, peeled and grated
  • 1 celeriac (about 500g), peeled and grated
  • 4 garlic cloves, crushed​
  • 1 heaped tsp crushed chillies (optional)
  • 2 tsp ground cinnamon (optional)
  • 1-2 tsp ground coriander
  • 10g fresh rosemary leaves, finely chopped
  • 1kg turkey mince (we used half thigh mince and half breast mince)
  • 300ml red or white wine
  • 4 x 400g tins chopped tomatoes
  • 3 tbsp tomato purée
  • 1 beef or chicken stock pot, made up to 500ml
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    3g 13%
  • Sugars

    20g 22%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 24.9g Protein 36g Fibre 9.4g


  1. Heat the oil over a medium heat in a very large saucepan. Fry the onions and carrots for 5 mins to soften. Add the parsnips and celeriac and cook for a further 10-15 mins until the veg is starting to caramelise. Add the garlic, chilli and cinnamon (if using), coriander and rosemary; cook for 1 min more.
  2. Stir in the turkey mince and cook for 10 mins until just beginning to brown. Pour in the wine; cook for 2-3 mins. Add the tomatoes, tomato purée and stock.
  3. Simmer, uncovered, for 1 hr 30 mins-2 hrs, stirring occasionally, until rich and thickened. Serve with pasta, mashed potato or rice, or try one of our other serving suggestions.

Tip: For slow-cooking, follow steps 1 and 2; transfer to a slow-cooker. Cook on high for 2½hrs until cooked and the sauce is rich.

See more Turkey recipes

Freezing and defrosting guidelines

Allow to cool completely, then divide into containers or freezer bags and freeze for up to 3 months. To cook, defrost overnight in the fridge. Simmer in a pan until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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