Turkey Bolognese Sauce

  • Total: 1 hr 40 min
  • Prep: 20 min
  • Cook: 1 hr 20 min
  • Yield: 5 Cups
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1/3 cup extra-virgin olive oil

1 medium onion,

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1 medium carrot,

1 small stalk celery,

3 cloves garlic, smashed

12 ounces ground turkey

1/4 cup tomato paste 

1 teaspoon kosher salt 

Pinch crushed red pepper flakes 

Two 28-ounce cans whole tomatoes 

1 bay leaf 

Pinch crushed fennel seeds


  1. Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
  2. Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.
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