Turkey Bolognese


I absolutely love bolognese and this Turkey Bolognese is the perfect way to get back on track after an indulgent Easter weekend! Whip yourself up a batch this evening and you have prepped for the remainder of the week!


This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

4 stalks of celery, finely sliced
1 red onion, finelyΒ sliced
2 portobello mushrooms, sliced
3 cloves of garlic, minced
80g bacon lardons
1 tin of chopped tomatoes (400g)
1 tin of tomato puree (150g)
400g turkey mince
2 tsp ground nutmeg
2 tsp Italian herbs
1 bay leaf
Pinch of coarse salt
1 tsp coconut oil
Fresh basil to garnish


  1. In a large frying pan heat the olive oil, add the lardons and cook for 2-3 minutes until they begin to brown.
  2. Next, add the celery, onion & garlic and cook for a further 5 minutes before adding to a large saucepan.
  3. Place the frying pan back on the heat and brown the mushrooms for one minute a side.
  4. Add the mushrooms to the saucepan along with the chopped tomatoes, tomato puree, bay leaf, nutmeg and ItalianΒ herbs and place over a low heat with 50ml of water.
  5. Lightly saute the turkey mince with a large pinch of coarse salt, in your frying pan until fully cooked before adding it to the saucepan.
  6. Stir the mixture until combined and bring to the boil.
  7. Reduce the sauce to a simmer for 15-20 minutes until fully cooked and the sauce has thickened.
  8. Serve and enjoy with some courgette noodles and basil garnish!


2 Comments on “Turkey Bolognese

    • Hi C, the recipe serves 3-4 comfortably and calories per recipe are 927, so calories per portion would depend on how may servings you go for. 3 servings = 309cals 4 servings = 232 cals. Hope you enjoy!

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