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Turkey Bolognese with Linguine


Very good. First made 9/2000

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  • 4 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3/4 tsp salt
  • 1 T. olive oil
  • 8 oz. ground turkey or chicken
  • 1/2 cup dry red wine
  • 1 28-oz. can whole tomatoes in puree, chopped
  • 1/4 tsp. ground black pepper
  • 12 oz. linguine
  • 2 T. grated Parmesan cheese


Preparation time 15mins
Cooking time 70mins


Step 1

1. Cook carrot, celery, onion, bell pepper and salt in olive oil in large nonstick skillet over medium-high heat, covered, until soft and golden, about 15 minutes. Add turkey and cook until no longer pink, 5 minutes.

2. Stir in wine, then tomatoes, and simmer until slightly thickened, 40 minutes. Add pepper.

3. Cook pasta according to package directions, reserving 3/4 cup of pasta cooking water. Add pasta and reserved water to skillet, and stir to coat. Stir in parmesan cheese and serve with additional parmesan cheese if desired.


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