Turkey bolognaise

This is my version of an old classic. Handsome introduced me to ground turkey instead of ground beef and Brits, if you make the change, you won’t miss the beef, especially if you add a few bisto gravy granules to the cooked turkey before you add the tomatoes! I’m not that excited about healthy foods, but if you can swap out the unhealthy food for healthy without that much change to the dish, why wouldn’t you? It’s a lot of onions and mushrooms to chop, but I threw it all in the food processor whole and let that do the hard work for me. Add as much garlic and chili to this to your taste. Cook it for as long as you can, while making sure it doesn’t catch on the bottom (although this only adds to the flavor to be honest…)


  • 1 lb ground turkey
  • 2 large yellow onions
  • 1 tablespoon olive oil
  • 10 button or cremini mushrooms
  • 2 tablespoons tomato paste
  • 1 large tin chopped tomatoes
  • 2 tablespoons Italian herb mix
  • 1 tablespoon chili flakes
  • Lots of fresh ground black pepper


  1. Chop the mushrooms and onions and fry in a little olive oil until the onions are translucent. They may release a lot of water, in which case fry until all the water has evaporated.
  2. Add the turkey and fry until all the pink is gone (6-8 minutes), breaking it up as you go.
  3. Add the tomato paste and stir into the turkey and vegetables until it is fragrant, then add the herbs, chili flakes and loads of black pepper.
  4. Throw in the tin of tomatoes and combine all the ingredients.
  5. Bring to a boil then turn the heat to medium low and simmer for as long as you have (at least 30 mins, but it would be incredible after two hours). Keep an eye on it as the tomato paste does tend to make it stick to the bottom of the pan.
  6. This will easily feed a family of four. Serve over spaghetti or the pasta of your choice. Enjoy!
Turkey bolognaise...
Turkey bolognaise…

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