Turkey Sausage Bolognese

If you’re a fan of pasta sauces like I am, then you will truly enjoy this bolognese. I first made this back in March, and thought it was absolutely delectable, and am not really sure why it took me 7 months to post the recipe, but alas, here it is. I made it again last night to go with some stuffed shells and once again, it was delicious!

This may be a no-brainer, but I find preparing all of the ingredients first, simplifies the cooking process.

This recipes yields a lot of sauce, so if you’re making it for one or two, I’d recommend dividing everything in half.


  • 2 tbsp. olive oil
  • 2 cups chopped onions
  • 1/2 cup diced carrot
  • 1 tbsp. fennel seeds, crushed in spice mill or in mortar with pestle
  • 1 lb. spicy Italian turkey sausages, casings removed
  • 3 large garlic cloves, pressed
  • 1/2 cup dry white wine (I recommend a Sauvignon Blanc or Pinot Grigio)
  • 5 cups crushed tomatoes with added puree (from two 28-ounce cans)
  • 1/2 cup chopped fresh basil
  • 2 tbsp. chopped fresh oregano


  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add onions, carrot, and crushed fennel seeds; sauté 5 minutes.
  3. Add sausage and garlic; sauté until sausage is cooked through, breaking into small pieces, 8 to 10 minutes.
  4. Add wine; boil 1 minute.
  5. Add tomatoes, basil, and oregano.
  6. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes.
  7. Season with salt & pepper.

Serve with your favorite pasta dish. 

Source: Bon Appétit

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Published by Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)

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