Easy Turkey Ragu Recipe

Easy Turkey Ragu

Lighter than a classic bolognese, this Easy Turkey Ragu recipe comes together in under an hour and is very flavorful! My secret: Turkey bacon!


Easy Turkey Ragu

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I love a big pot of pasta and sauce as much as the next half-blooded American Italian dude, but it can be hard to find the time to do it right. Good news! This Easy Turkey Ragu recipe (or turkey bolognese) is ready in under an hour, has tons of flavor, and is a bit healthier than a classic ragu made with pork and beef.

I was surprised how much flavor this turkey ragu ended up having, honestly. My family loved it and slurped it down piled high on spaghetti.

To up the flavor a bit, I recommend adding turkey bacon to the mix which gives some slight smokiness that is similar to a classic ragu but is a bit healthier. If I’m being honest, and I’m always honest, I’m not usually a fan of turkey bacon, but it works really well in this recipe.

Of course, if you wanted to substitute normal bacon or pancetta, I will support you 100%.

As with most Italian sauces, this turkey ragu keeps beautifully and reheats easily so feel free to make it in advance.

It freezes great as well so double it!

Easy Turkey Ragu

Serves 6
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Easy Turkey Ragu Recipe
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A bit lighter than a classic bolognese, this Easy Turkey Ragu recipe comes together in under an hour and is plenty flavorful! My secret to making it work: turkey bacon!


2 tablespoons olive oil
4 ounces turkey bacon, chopped
1 small white onion, diced
1 carrot, diced
2 stalks celery diced
2 cloves garlic, chopped
1 teaspoon dried thyme
1 pound ground turkey
1/2 cup red wine
28 ounces marinara sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound spaghetti, for serving
Fresh basil, garnish


  1. In a large pot or dutch oven, add 1 tablespoon olive oil over medium heat and chopped turkey bacon. Allow to cook, stirring regularly, for 6-8 minutes until bacon crisps up nicely.
  2. Add onions, celery, carrots, garlic, thyme, salt, and pepper to the pot and continue to cook to allow veggies to soften, maybe another 3-4 minutes. Then remove the mixture from the pot.
  3. Add 1 tablespoon of olive oil to the pot as it will probably be pretty dry and add ground turkey. Cook, breaking up turkey as it cooks, until turkey is completely cooked through, about 6 minutes. Add red wine to deglaze pan and scrape up any bits.
  4. Stir in turkey bacon/veggie mixture and add marinara sauce. Stir to combine.
  5. Bring mixture to a slight simmer, turn heat down to low, and simmer ragu for about 8-10 minutes. Taste and season with salt and pepper to your liking.
  6. Serve ragu over cooked spaghetti and garnished with fresh basil.

Leftover turkey ragu will store well in the fridge for 5 days or you can freeze it in an airtight container for 4-6 months. Thaw on the stovetop in a pot with a little water.

Nutrition Info

Turkey Ragu vs. Turkey Bolognese

There is a technical difference between these two sauces. Generally a ragu has less tomato than bolognese. Personally, I think people use these pretty interchangeably today so you can call it either and I won’t yell at you.

For me, it felt like more of a ragu than a bolognese, but there is no hard and fast rule here in my view. Call it what you want. I call it good food.

Turkey Bacon is the Key to Turkey Ragu

Normally for a meat sauce like this I would start by browning some pancetta or bacon as a good base layer for the sauce. It gives some smokiness and fat to the dish and just makes the flavors more interesting and complex.

I tried turkey bacon for this version and was surprised at how great it turned out.

I’m not usually a fan of turkey bacon if I’m just eating bacon, but it folds into this turkey ragu recipe nicely.

One thing: turkey bacon is super lean. It needs some fat so add a good drizzle of olive oil as you cook it.

Turkey Bacon - Turkey Ragu Recipe
Turkey bacon ain’t bad!

Making the Turkey Ragu Base

I kept the base for this turkey ragu very classic. Onions, carrots, celery, garlic. Add this to the bacon and let it cook down a bit.


Classic Veggies - Turkey Ragu
All the veggies.

Then remove this mixture from the pot and you will probably be left with a fairly dry pot. Add a bit more olive oil to it and add the ground turkey. Again, ground turkey is very lean so it needs the extra fat. Trust me!

Ground turkey - Easy Turkey Ragu
Ground turkey is easy!

Finishing the Turkey Ragu

Once the turkey is cooked through (about 6-7 minutes) add the red wine just to deglaze the pan and then you can add in the veggie/bacon mixture back in. Plus, the marinara. YUM!

Marinara - Easy Turkey Ragu

Simmer this all together for about 10 minutes and then taste it! It might need a pinch of salt and pepper but probably won’t need much else.

Simmering - Turkey Ragu (Turkey Bolognese)
Simmer simmer.

Serve this turkey ragu in big scoops over cooked spaghetti or any pasta of your choice.

I was skeptical that I would like this turkey ragu, but it turned out better than expected and my family loved it.

Give it a shot!

Easy Turkey Ragu Recipe

Here are a few other great Italian Recipes!

2 Responses to “Easy Turkey Ragu” Leave a comment

  1. This is such an easy recipe, I will try to make it for my little one. She is such a picky eater, but she does love pasta, so I’m going to try this as soon as I can!

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