Slow Cooker Turkey Bolognese is packed with vegetables and lean turkey, and is fantastic served over pasta or zoodles.
A few weeks ago my sister-in-law and I spent a day prepping freezer meals. With a new baby and both of us back at work, we wanted easy, grab-and-go dinners that we could toss in the slow cooker. This turkey bolognese quickly became a favorite—hearty, healthy, and full of flavor.
Traditional bolognese is simmered on the stove for hours, which is exactly why it suits the slow cooker so well. Low-and-slow cooking brings out deep, rich flavors. This version uses lean ground turkey and plenty of diced vegetables to keep it light without sacrificing heartiness.
There is a short stovetop prep before using the slow cooker: sauté the aromatics and brown the turkey. That step can be done the night before or in advance for freezing, so the finished mix is ready to go into the slow cooker whenever you need it.
How to Make Turkey Bolognese
This recipe works well with either ground turkey or ground beef; both yield a delicious sauce. I like to finish it with freshly chopped parsley and a generous sprinkle of Parmesan. For extra creaminess, stir in a splash of heavy cream at the end—optional, but tasty if you have it on hand.
Serve this bolognese over classic spaghetti, pappardelle, or roasted spaghetti squash for a lower-carb option. It’s a great way to elevate a weeknight meal and is kid-friendly—my toddler gobbled it up.
Note: this recipe yields a large batch. If you have a small household, consider freezing half for another meal or saving leftovers for lunches.
If you like this recipe, try these next
Turkey and Kale Stuffed Spaghetti Squash
One Pot Weeknight Spaghetti
Lemon Parmesan Spaghetti
Instant Pot Spaghetti (from The Salty Marshmallow)
Crock Pot Spaghetti Casserole (from The Chunky Chef)
Slow Cooker Turkey Bolognese
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, finely diced
- 3 carrots, peeled and finely diced
- 3 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons Worcestershire sauce
- 2 lbs ground turkey (or ground beef)
- 2 tablespoons tomato paste
- 1 cup red wine (or chicken broth)
- 2 (28 ounce) cans crushed tomatoes
- Salt and pepper, to taste
Instructions
- In a large soup pot or skillet, heat the olive oil over medium heat.
- Add the onion, carrots, celery, garlic, Italian seasoning, crushed red pepper, and Worcestershire sauce. Cook until the vegetables soften, about 5 minutes.
- Add the ground turkey and cook until no longer pink, breaking it up into small pieces as it cooks.
- Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
- Pour in the red wine (or chicken broth) and deglaze the pan, scraping up any browned bits.
- Add the crushed tomatoes and season with salt and pepper. Stir to combine.
- Transfer the mixture to a slow cooker and cook on low for 8 hours.
- Serve over spaghetti, pappardelle, or roasted spaghetti squash. Garnish with chopped parsley and grated Parmesan if desired.
Nutrition
Carbohydrates: 14 g |
Protein: 29 g |
Fat: 6 g |
Fiber: 3 g
