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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Ragù alla Bolognese (Bolognese Sauce)

My friend, Peter, asked if I could post a good Bolognese sauce and this one is much better than good; it’s excellent. For those that are not familiar, Bolognese sauce is a thick, full-bodied meat-based pasta sauce, originating from Bologna, Italy. After years of research, the Italian Academy of Cuisine and the Associated Brotherhood of the Tortellino filed an official recipe for “authentic” Ragù Bolognese which contains beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine, and milk . Among the particularities of classic Ragù Bolognese, the most important one is the cut of beef used. Thin flank – a cut rich in both fat and flavor is traditionally used, however most today prefer a to use leaner cuts in their Ragù. Also, the traditional use of pancetta is now sometimes replaced with extra virgin olive oil instead of the fat from the pancetta. In addition, the small amount of milk in the “authentic” recipe is not widely used by everybody today. Instead, tomato has been used more often in comparison to the original recipe, yet Bolognese Ragù is really not considered a tomato-based sauce. So, I’ve made some changes to update to a more modern recipe, but I assure you, this will not disappoint.


  • 2 tbsp olive oil
  • 4 slices bacon, cut up into small pieces
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1/2 pound fresh mushrooms, sliced
  • 1 carrots, shredded
  • 1 celery stalk, chopped
  • 1 (28 oz) can Italian plum tomatoes
  • 6 oz tomato sauce
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tsp fresh basil
  • 2 tsp fresh oregano
  • Salt & pepper to taste


  1. In a large skillet, warm oil over medium-high heat and cook bacon until it is browned & crisp.
  2. Remove bacon from pan and set aside.
  3. In the same skillet, using the bacon fat, fry the onions, celery and shredded carrot.
  4. When those become soft, add the beef, pork and garlic.
  5. Once brown drain off excess fat and add remaining ingredients.
  6. Cover, reduce heat and simmer 1 hour, stirring occasionally.