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Spaghetti with Turkey Bolognese Sauce

Spaghetti with Turkey Bolognese Sauce
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Prep Time

< 15 minutes


Total Time

3+ hours

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Fork and knife



Per Serving


2 tablespoons olive oil

1 medium onion, chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

3 tablespoons tomato paste

1 teaspoon minced garlic

1 pound BUTTERBALL® Fresh Ground Turkey

1 teaspoon salt

1 teaspoon dried basil

½ teaspoon dried thyme

teaspoon ground nutmeg

teaspoon black pepper

½ cup milk

1 cup dry white wine

1 can (28 ounces) whole tomatoes, coarsely chopped and juice reserved

1 bay leaf

½ pound uncooked spaghetti

Shredded Parmesan cheese (optional)


  • 1.
    Heat oil in large skillet over medium heat. Add onion, carrot and celery; cook about 5 minutes or until vegetables are softened. Add tomato paste and garlic; cook and stir 1 minute. Add turkey; cook about 5 minutes or until browned, stirring to break up meat with wooden spoon. Add salt, basil, thyme, nutmeg and pepper; cook 30 seconds. Add milk; cook about 3 minutes or until evaporated. Add wine; cook and stir about 5 minutes or until mostly evaporated. Pour into slow cooker; stir in tomatoes with juice and bay leaf.
  • 2.
    Cover; cook on HIGH 4 hours or on LOW 8 hours. Cook spaghetti according to package directions for al dente; drain. Divide spaghetti among four serving bowls; top with sauce and cheese, if desired.

Nutrition Facts

Per Serving

Total Fat26g
Trans Fat0g
Saturated Fat6g
Dietary Fiber4g