Directions 9 steps | 135 Minutes
Prepare the tomato sauce. Peel the tomatoes if using fresh, then roughly chop the tomatoes. Heat a large saucepan or medium pot over medium-high heat. Once hot, pour in the olive oil. Sweat the onions, carrots, celery and garlic, constantly stirring, for about 6-7 minutes.
Add the chopped tomatoes to the pot and stir until well combined. Bring the sauce to a simmer.
Once the sauce comes to a simmer add salt, pepper, sugar, butter and tomato paste, if using. Lower the temperature and let the sauce simmer for about 1½ to 2 hours, stirring occasionally with a wooden, plastic or rubber utensil.
While the pot is simmering, chop the basil and add half of the chopped basil to the pot after about an hour of simmering.
Once the sauce is thick and seasoned, remove the pot from the heat. Use an immersion blender or blender to puree the sauce. Puree to your desired smoothness. (See notes 1.)
Prepare the turkey bolognese. Heat a medium saucepan over medium-high heat. Once hot, add the olive oil and then the ground turkey. Stir while cooking to brown the meat evenly.
When turkey is mostly cooked, drain some of the grease from the pan and clear a space in the center of the pan. Add the chopped onions, celery, carrots, and minced garlic. Sauté and incorporate into the turkey.
Once the turkey is cooked through, add the tomato sauce. Stir until evenly combined. Remove the turkey bolognese from heat and set aside. Cook the pasta according to the package’s instructions
Top the pasta with the desired amount of meat sauce and garnish with Parmesan cheese, parsley and/or red pepper flakes, if desired. Enjoy!
- Tomato sauce can be made ahead and stored in a mason jar or any food-safe container for about 5 days in the refrigerator or 3 months in the freezer.