• 1 lb. of ground turkey
  • 1 Tbs. olive oil
  • 4 cloves of garlic
  • 1 small onion, diced
  • 2 large carrots
  • 1 stalk of celery
  • 1 yellow squash
  • 1 green zucchini
  • 1 cup of red wine
  • 1 cup of chicken stock
  • 1 14.5 oz. can of diced tomatoes
  • 1 jar of your favorite marinara sauce
  • 5 sprigs of thyme
  • 1 Tbs. salt
  • Freshly-ground pepper
  • 1/2 cup sugar
  • 1 cup of milk
  • 1/2 cup of pecorino cheese

Here is a lighter version of a traditional Bolognese sauce that’s quick and easy. Best of all, parents can hide extra veggies in the sauce! Pair with fresh pasta and you have a perfect weeknight meal for your family that your kids will love.

Danielle Butler-Leu’s turkey Bolognese sauce with pasta:
  • Dice 4 cloves of garlic.
  • Dice 1 small onion.
  • Cook in a Tbs. olive oil until onions are soft, about 2 minutes.
  • Add 1 pound of ground turkey. Cook over low heat, stirring occasionally until the turkey is completely cooked, about 4 to 5 minutes.
  • While the turkey is cooking, finely dice 2 large carrots and 1 stalk of celery.
  • Next, take a microplaner and shred 1 yellow squash and 1 green zucchini. (This allows the vegetables to dissolve right into the sauce, hiding some veggies!) Add the vegetables to the sauce.
  • Meanwhile, fill a pot with water and bring it to a boil to cook the pasta.
  • Next, add 1 cup of red wine, 1 cup of chicken stock, 1 can of diced tomatoes, and 1 jar of your favorite marinara sauce.
  • Then add about 5 sprigs of thyme. (Be sure to remove the sprigs later, after the sauce is done.)
  • Season with 1 Tbs. salt and some freshly-ground pepper.
  • Add 1/2 cup of sugar and 1 cup of milk.
  • Add 1/2 cup of grated pecorino cheese.
  • Continue to simmer over low-to-medium heat, about 5 more minutes.
  • Cook fresh angel hair pasta in the boiling water. Follow package directions–it should take about 2 minutes.
  • Serve the pasta with the turkey bolognese sauce.  Garnish with fresh parsley if desired.