Turkey Bolognese for One

Turkey Bolognese for One

This turkey bolognese recipe is a quick, rich tomato and meat sauce for one, ready in about 30 minutes. Finely diced onion, carrot and celery are softened in olive oil, the turkey mince is browned, and the sauce simmers gently with tomate frito, a little tomato puree, stock and dried herbs. Toss it through spaghetti or penne, then finish with plenty of grated Parmesan.

I make this turkey bolognese at Casa Adora with turkey I mince myself. In Spain I buy solomillo de pavo (turkey tenderloin) at Mercadona, and I use tomate frito, the Spanish cooked tomato sauce, instead of tinned tomatoes.

Turkey Bolognese Recipe: Ingredients

Serves 1. Prep: 5 minutes. Cook: 25 minutes.

For the sauce

• 180 g turkey mince (see the note on mincing below)
• 1 tbsp olive oil
• ½ small onion, finely diced
• ½ small carrot, finely diced
• ½ celery stick, finely diced
• 1 garlic clove, finely chopped
• 2 tbsp tomate frito (add another spoonful if the sauce needs it)
• 1 tsp tomato puree
• 75 ml chicken or vegetable stock
• ½ tsp dried Italian herbs (or a mix of oregano and basil)
• Salt and black pepper

To serve

• 75 g dry pasta (spaghetti or penne)
• Grated Parmesan

How to Make This Turkey Bolognese Recipe

1. Cook the pasta: Bring a small pan of salted water to the boil. Cook the pasta according to the packet instructions until al dente, then drain and set aside.
2. Soften the vegetables: Heat the olive oil in a small saucepan or deep frying pan over a medium heat. Add the onion, carrot and celery and cook for 3 to 4 minutes until they begin to soften. Add the garlic and cook for 1 more minute until fragrant.
3. Brown the turkey: Add the turkey mince and break it up with a wooden spoon as it cooks. Cook for about 5 minutes until it is browned all over and no pink remains.
4. Simmer the sauce: Stir in the tomato puree, then the tomate frito, stock and dried herbs. Season with a pinch of salt and pepper. Turn the heat down low and simmer gently for 8 to 10 minutes until the sauce thickens. Taste, and add another spoonful of tomate frito if it needs it.
5. Combine and serve: Adjust the salt and pepper if needed. Toss the pasta through the sauce to coat it, or spoon the sauce over the pasta on a plate. Finish with a generous grating of Parmesan.

Mincing Turkey Tenderloin at Home

For mincing, I pick up solomillo de pavo (turkey tenderloin) at Mercadona, which comes in 600 g packs. I chill the meat first, then mince the whole 600 g in the KitchenAid. That makes three 200 g portions. I use 180 g for this turkey bolognese, and Issy gets the other 20 g as a little bonus.

I sometimes keep a frozen turkey leg from Mercadona in the freezer as a standby, as in my braised turkey leg with barley, but they are large, so they are not what I reach for when I want mince. If you would rather cook the tenderloin whole, try my stuffed turkey loin with sausage meat, sunblushed tomatoes and fennel stuffing.

Tomate Frito Instead of Tinned Tomatoes

Tomate frito is tomato sauce cooked down with oil, and it is already thick and slightly sweet, which is why this turkey bolognese needs only 2 tablespoons. If you cannot find it, use 3 to 4 tablespoons of passata or chopped tinned tomatoes and simmer the sauce a few minutes longer until it thickens.

If you’ve enjoyed this turkey bolognese recipe, you can buy me a coffee ☕ — it helps keep the site going.

This turkey bolognese recipe is featured in my Pasta Recipes hub, and in my mince recipes guide, from beef and pork to lamb, chicken, turkey and rabbit.
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Wonky photos, proper food, genuine adventures — The Flexible Chef