The Best Spaghetti with Ground Turkey Recipe

spaghetti with ground turkey tangled in a bowl, a fork sticking in it.

The Best Spaghetti with Ground Turkey Recipe

Enjoy a lighter and quicker take on spaghetti with ground turkey. Simple ingredients create a flavorful, satisfying meal. Tender turkey and savory sauce ensure it becomes a family favorite.

Course Main Course, Pasta Recipes

Cuisine Italian

Prep Time 20

Cook Time 35

Servings servings

Calories 797kcal

Author Adina

Equipment

Large pot for the spaghetti
Large skillet or saucepan for the sauce

Ingredients

1 lb ground turkey 450 g, Note 1
4 slices bacon chopped
2 medium onions chopped
2 medium carrots chopped, Note 2
2 garlic cloves minced
1 tablespoon olive oil
3 ¼ cups tomato puree 750 g, Note 3
2 tablespoons tomato paste
1 teaspoon oregano
½ teaspoon rosemary
¼ teaspoon red pepper flakes
2 bay leaves
1 teaspoon sugar more if necessary, Note 4
10 basil leaves
1 cube chicken stock
½ cup red wine optional, 125 ml, Note 5
½ teaspoon fine sea salt more to taste
½ teaspoon ground black pepper
½ cup Parmesan freshly grated, 30 g
1 teaspoon balsamic vinegar
1 lb spaghetti 450 g, Note 6

Instructions

Chop the bacon, onions, and carrots finely. Mince or grate the garlic, but keep it separated from the rest.
4 slices bacon + 2 medium onions + 2 medium carrots + 2 garlic cloves
Sauté: Heat the oil in the saucepan. Add bacon and stir for about 2 minutes until it renders some fat. Add onions and carrots and cook them for 5-7 minutes until softer. Reduce the heat and add a small splash of water halfway through if the ingredients start catching to the bottom of the pan. Add garlic and stir for another minute.
1 tablespoon olive oil
Brown ground turkey: Increase the heat to medium-high and add the meat. Brown it, often stirring, for 3-4 minutes. Add tomato puree, tomato paste, all the spices, sugar, crumbled stock cube, shredded basil leaves, and wine.
1 lb ground turkey/ 450 g + 3 ¼ cups tomato puree / 750 g + 2 tablespoons tomato paste + 1 teaspoon oregano + ½ teaspoon rosemary + ¼ teaspoon red pepper flakes + 2 bay leaves + 1 teaspoon sugar + 10 basil leaves + 1 cube chicken stock + ½ cup red wine / 125 ml + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper
Simmer turkey bolognese: Bring to a boil, reduce the heat, cover the pot but leave a small crack open, and simmer the turkey sauce for 20 minutes.
Stir in the Parmesan and adjust the taste with more sugar, salt, pepper, and balsamic if necessary.
½ cup Parmesan / 30 g + 1 teaspoon balsamic vinegar
Cook spaghetti while the sauce simmers. Bring a large pot of water to a boil, add salt generously, then the pasta. Cook al dente, according to the package instructions.
1 lb spaghetti / 450 g

Notes

Ground turkey comes in various types, but I prefer the regular one, blending white and dark meat. Lean ground turkey also works, but it can be drier than the mix. You can substitute it with any other type of ground meat, but the cooking time might change slightly.
Vegetables: You can add 2 finely diced celery stalks or 1 small red or green pepper.
Canned tomatoes: Instead of tomato puree, you can use passata, diced tomatoes, whole tomatoes (crushed by hand), or tomato sauce. Each choice will slightly alter the texture and flavor of the sauce.
Sugar: You might need to add more at the end; it depends on how acidic the canned tomatoes are. This can vary between brands and types of canned tomatoes.
Wine: You can replace it with the same amount of water, but it adds more flavor.
Substitute spaghetti with any other pasta shape you like.

Nutrition