Grammy's Kitchen · Bolognese Sauce · Turkey Bolognese
One of 35 bolognese sauce recipes we measured
from www.wellplated.com
It ranks #5 of 35 for tenderness among the bolognese sauce recipes we compared. 56 cooks on www.wellplated.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| liquid | 118% | 54% |
| fat | 3% | 4% |
| aromatics | 46% | 34% |
| salt | 1% | 0% |
| vegetables and beans | 131% | 111% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon extra-virgin olive oil |
| 183 g | 3 medium carrots (peeled and finely chopped (about 1 1/4 cups)) |
| 150 g | 1 small yellow onion (finely chopped (about 1 cup)) |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 454 g | 1 pound ground turkey (I use 93% lean; I wouldn’t recommend 99% lean, as it will easily dry out, or ground chicken) |
| 9 g | 3 cloves garlic (minced (about 1 tablespoon)) |
| 4 g | 1 tablespoon dried oregano |
| 1 g | 1/4 teaspoon red pepper flakes |
| 411 g | 1 cup dry red wine (such as Cabernet Sauvignon (or substitute an additional 14.5-ounce can of crushed tomatoes)) |
| 411 g | 1 can crushed tomatoes ((14.5 ounces)) |
| 49 g | 3 tablespoons tomato paste |
| 122 g | 1/2 cup whole milk |
| 284 g | 10 ounces tagliatelle or fettuccini pasta |
| For serving: freshly grated parmesan (chopped fresh basil, and/or chopped fresh parsley) |
Method: 3 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Erin. I have made this recipe several times and it is really very good. For those that have reviewed and said that it is bland, authentic bolognese is always bland!!! That really just cracked me up reading those reviews. If they wanted a more traditiona” — a cook, 5.0★
“I had mushrooms that needed to be used so did half turkey and half mushrooms. Then I found my cream had frozen solid. I had part of a jar of Alfredo sauce so used that with some almond milk. Added Italian seasoning plus the oregano and extra red pepper ( I li” — a cook, 5.0★