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Turkey & Mushroom Bolognese Recipe

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This recipe for Turkey & Mushroom Bolognese, by , is from The Sumi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandra Sumi


1 1/2 lbs. ground turkey
1-1 1/2 lbs. mushrooms-mixed, cremini, shiitake, button etc.
1 yellow onion
2 carrots
3 ribs of celery
3-5 cloves garlic
1 T fresh thyme
4-6 T tomato paste
1 c whole milk
1 c white wine
Salt & pepper to taste
reserve 1 cup pasta water
1# tagliatelle pasta
Parmigiano-Reggiano-freshly grated

Cook tagliatelle and save 1 cup pasta water. Set aside.

In Dutch oven, add olive oil and ground turkey. Brown.

In the meantime, run mushrooms, carrots, onions, celery and garlic through the food processor to chop finely.

Add to ground turkey and add a little more olive oil as needed. Add fresh thyme.

Cook for 10 minutes.

Add the tomato paste and cook a couple of minutes.

Add the wine. Then add the milk. Mix well. Decrease heat to medium low and simmer for 1 1/2 to 2 hours. Add pasta water if too dry. Season to taste with salt and pepper.

Mix tagliatelle and sauce. Add pasta water as needed. Adjust seasonings.

Serve with generous amount of parmigiano-reggiano.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is a recipe that came about by adapting the original recipe to what I thought the family would like. Ashley loved it so I'm writing it out so I don't forget it.




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