Fettuccine with Turkey Bolognese Sauce Recipe

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By Capper's Farmer | Jun 21, 2018

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Top Fettuccine with the Bolognese sauce or choose a whole wheat or vegetable pasta for a healthy alternative.
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  • 6 servings



  • 1 teaspoon olive oil
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 1 to 1-1/2 pounds ground turkey
  • 1/4 cup chicken broth
  • 1 jar (26 oz.) pasta sauce
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, optional
  • 1 box (16 oz.) fettuccine, cooked and drained


  • In a 12-inch nonstick skillet, heat olive oil over medium heat. Add carrots, onion and celery; cook for 5 minutes, or until tender, stirring frequently. Add turkey and cook thoroughly, breaking it up with a spoon. Stir in chicken broth. Bring to a boil over high heat. Reduce to low heat and simmer, uncovered, for 3 minutes. Stir in pasta sauce and parsley; simmer for 5 minutes, stirring occasionally. Season with salt and pepper, if desired. Serve sauce over hot fettuccine. This recipe originally aired in the April 2008 issue of Heart of the Home.

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Published on Jun 21, 2018