A lighter version of a classic recipe, Bolognese sauce. This Slow Cooker Bolognese Sauce is made with ground turkey and slowly cooks in the Crock Pot for maximum flavor. The perfect recipe for busy week nights!
If you love a rich Italian meat sauce, also try my Skillet Lasagna Bolognese and my Easy Lentil Bolognese - both are weeknight-friendly takes on the classic Italian ragu.
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Jump To
- What ingredients do you need for this ground turkey bolognese?
- Tips for Making Bolognese in the Slow Cooker
- How to Make Slow Cooker Turkey Bolognese
- Is red wine in a meat sauce Paleo?
- Storage and Freezing
- What do I serve this turkey meat sauce with?
- FAQ'S
- Freezer Friendly Bolognese
- More slow cooker recipes:
- Slow Cooker Turkey Bolognese Sauce
If you love a rich Italian meat sauce, also try my Skillet Lasagna Bolognese and my Easy Lentil Bolognese - both are weeknight-friendly takes on the classic Italian ragu.
This slow cooker turkey bolognese is one of the best ground turkey crock pot recipes in my regular rotation. It is a lighter take on the classic Italian ragu - made with lean ground turkey instead of beef and pork, built on a proper soffritto of carrot, celery, and onion, and given hours in the slow cooker to develop real depth. The crock pot does the heavy lifting; the hardest part is the 15 minutes of prep.
I start it in the morning before I leave for the day. By dinnertime the sauce is rich, thick, and full of slow-cooked flavor. The dried sage and rosemary are the same herbs my mother-in-law uses in her kitchen in Italy - the combination is subtle and unmistakably Italian. A splash of red wine goes in before the tomatoes and cooks down completely; omit it to make this sauce Whole30 and paleo friendly.
You can also make this entirely on the stovetop in about an hour. Either way, serve it over pasta, polenta, or baked spaghetti squash. Double the batch and freeze half - it holds beautifully for up to 3 months.
What ingredients do you need for this ground turkey bolognese?
- Extra virgin olive oil: Sauté the vegetables and turkey in this to add a rich depth of flavor.
- Carrots, peeled and finely chopped: These add a mild, sweet flavor and some vegetables to the dish.
- Celery stalks, finely chopped: These give a refreshing taste and some crunch to the dish.
- Medium onion, finely chopped: This contributes to the base flavor of the dish, offering a subtle sweetness.
- Ground turkey: The main protein in the dish, offering a lean and hearty component.
- Red wine (leave out for Whole30): This enhances the flavor of the sauce, but can be omitted for dietary restrictions.
- Dried sage: This adds an aromatic flavor, complementing the turkey.
- Dried rosemary: This infuses the dish with a distinctive, aromatic flavor.
- Bay leaf: This adds a subtle bitterness that enhances the overall flavor of the sauce.
- San Marzano plum tomatoes: These form the base of the sauce, adding acidity and depth.
- Salt and pepper: These are used for seasoning and to bring out the flavors of the other ingredients.
- Fresh basil sprigs for garnish: These add a fresh, peppery flavor and a splash of color for presentation.
Tips for Making Bolognese in the Slow Cooker
It is really easy to make this lightened up Bolognese in a sauce pan or Dutch oven, but I usually make this in the slow cooker in the winter time. It's so easy to prep ahead the veggies and in the morning start in a sauce pan. Add it all to the slow cooker and let it do the work for you all day.
Cook it on a low setting if you'll be gone all day. If you are home, you could cook it on high and it will be ready much quicker. I always brown the veggies and ground turkey in the skillet and like to add the red wine to all of it. this really enhances the flavor of the sauce.
How to Make Slow Cooker Turkey Bolognese
Did I already mention how easy this sauce is to make? Super easy and super delicious!
- Heat a touch of olive oil in a large skillet over medium heat.
- Stir in the onion, carrot, and celery.
- Add in the ground turkey. Cook until the meat has brownies a little. Add in the spices, salt and pepper.
- Add in the red wine and San Marzano tomatoes.
- Add every thing to your slow cooker and let it simmer away all day.
Some step-by-step photos to show you how I make the sauce. Gather all your ingredients together. You could use white wine. I happened to have a bottle of Chianti on the counter and used the last glass for this sauce. I also used a shallot (because I happened to have one on hand)but a regular onion will do just fine!
It all starts in a large skillet. Heat the oil and saute' the onion and veggies.
After cooking the veggies a few minutes, add the ground turkey. Break it up as you're browning it with your wooden spoon.
Next, add in your dried spices (I had a combo of dried sage and rosemary from my mother-in-law in Italy. You could add dried sage, rosemary or even thyme. I don't like oregano in my Bolognese sauce). Then add in your wine.
Is red wine in a meat sauce Paleo?
That's a good question and the answer is (from what I have researched and read), that a little bit of red wine on Paleo is ok to do. And most importantly, keep in mind, that the wine is reduced from slow cooking and most of the alcohol does evaporate. If you want to keep this sauce Whole30 friendly, do not add in the red wine.
Cook it down for a couple minutes, then add in your San Marzano plum tomatoes. I just break up the tomatoes with my wooden spoon. I like it a little more chunky and it does break apart when it's slow cooking. Season with salt and pepper.
Carefully spoon it all into your slow cooker and set it on low if you're leaving it for the day. If you'll be around the slow cooker, you could put it on high and it will be ready in a few hours (I don't like to leave my slow cooker on high if I'm not at home to check on what's cooking).
Healthy and delicious! If you have super finicky kids you could finely pulse the carrots, celery and onion in a food processor so they won't notice them in the sauce.
Storage and Freezing
Refrigerator: Cool completely and store in an airtight container for up to 4 days. Reheat on the stovetop over low heat, adding a splash of water to loosen if needed.
Freezer: Transfer cooled sauce to freezer bags or containers and freeze for up to 3 months. Label with the date. Thaw overnight in the refrigerator or in a bowl of warm water, then reheat gently on the stovetop.
Make ahead: The sauce tastes even better the next day - the flavors deepen overnight in the refrigerator. It is an excellent recipe to make on Sunday for weeknight dinners.
What do I serve this turkey meat sauce with?
Pasta is the classic pairing - pappardelle, rigatoni, and penne all hold the sauce well. I love it with homemade pappardelle when I have the time, or rigatoni alla Bolognese for a weeknight shortcut. Gnocchi is an excellent choice too.
For lower-carb options: serve over baked spaghetti squash, zucchini noodles, mashed cauliflower, or creamy polenta. Polenta especially soaks up the sauce beautifully.
What would YOU serve this healthy turkey bolognese with?
FAQ'S
If you are using a slow cooker to make your bolognese sauce, there are a few tips you can follow to prevent it from becoming watery. First, make sure to brown the meat and vegetables before adding them to the slow cooker. This will help release excess moisture and add more flavor to the sauce.
Additionally, you can also add a small amount of tomato paste or cornstarch slurry (made with equal parts cornstarch and water) to thicken the sauce. Make sure to stir well before serving. Finally, leaving the lid slightly ajar during the last hour of cooking can also help evaporate excess liquid and thicken the sauce.
Yes, you can put raw mince beef in a slow cooker. However, it's important to make sure that the meat is fully cooked before consuming it. This will ensure that any harmful bacteria are killed and the meat is safe to eat.
There are a few ways to make bolognese taste richer. One option is to use a combination of ground meats, such as beef and pork, instead of just one type. This will add depth and richness to the flavor profile. Another option is to let the sauce simmer for a longer period of time, which will allow the flavors to develop and intensify.
While both spaghetti meat sauce and bolognese are popular Italian pasta sauces, there are some key differences between the two. Spaghetti meat sauce is typically made with ground beef, tomato sauce, and basic seasonings such as garlic and herbs.
On the other hand, bolognese is a traditional slow-cooked sauce that originated in Bologna, Italy. It is made with a combination of ground beef, pork or veal, along with vegetables, tomatoes, and wine. It also contains milk or cream to give it a richer and creamier flavor.
Freezer Friendly Bolognese
I mentioned earlier that you can freeze this sauce…it's so easy to do! Simply spoon any extra sauce into a freezer bag. Get out any extra air, seal and then place in the freezer (mark the date on the bag).
When ready to reheat, let the bag defrost a little on the counter and then add the sauce to a pan and heat up on the stove in a sauce pan. If time is of the essence, you could also place the bag in a bowl of warm water to help it defrost quicker and then heat up in the sauce pan.
PIN for later!
More slow cooker recipes:
- Slow Cooker Whole Chicken Soup
- Slow Cooker Italian Beef Stew
- Slow Cooker Beef Broth
- Slow Cooker White Chicken Chili
- Easy Lentil Bolognese
- How to Make Homemade Pappardelle
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Slow Cooker Turkey Bolognese Sauce
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 carrots peeled finely chopped (~ 1 cup)
- 2 celery stalks finely chopped (~ 1 cup)
- 1 medium onion finely chopped
- 1 pound ground turkey
- ½ cup red wine leave out for Whole30
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 28- ounce can San Marzano plum tomatoes
- salt and pepper to taste
- a few sprigs fresh basil-for garnish
Instructions
- Heat oil in a large saute pan on medium. Add carrots, celery, onion. Saute until onions are translucent, about 3-4 minutes.
- Add ground turkey to pan and cook until no longer pink, breaking up pieces. Add the spices.
- Add red wine and continue cooking until there is no more liquid in the pan. Add the tomatoes breaking them up a little with your wooden spoon. Add salt and pepper. Cook for about 2 minutes.
- Spoon the sauce into the crockpot. Add a bay leaf.
- Cook for 6-7 hours on low. I always check my sauce and stir it a little. If after a couple hours it seems too thick, you could thin it out a little with a bit of water.
- Serve with your favorite cooked pasta or veggie noodle (we love it with baked spaghetti squash and also gnocchi!).
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Do not skip the skillet step - browning the turkey and reducing the wine before the slow cooker is where the depth of flavor comes from. A slow cooker alone cannot brown or reduce.
- For Whole30 and paleo: omit the red wine or substitute ¼ cup chicken broth. The sauce is naturally dairy-free and grain-free.
- To prevent a watery sauce in the crock pot: reduce the wine completely in the skillet before transferring. Slow cookers trap steam and cannot evaporate liquid.
- For very finicky eaters: pulse carrots, celery, and onion in a food processor until very fine before sautéing - they will disappear entirely into the sauce.
- Freeze in bags or containers for up to 3 months. The sauce tastes even better the next day - it is an excellent make-ahead recipe.
Hi there - if I double this recipe does the cooking time in the slow cooker increase? Thanks!
Hi Amy I've never doubled the recipe, just make sure to follow recipe and pre-cook in skillet as I instruct. You could cook for a full 8 hours to be sure.
Great recipe but no way is prep time 10 minutes!! Allow at least 45 minutes -1 hour before putting it in the crockpot.
Hi Cindy-"Prep" time is the time to prep to cut the veggies and get it together to make the sauce. There is no need to "Precook" the sauce in the pan for 45-1 hour. As long as the meat gets color and starts to cook, it will finish cooking in the slow cooker . You can see the photo where I add the tomatoes to the meat that the meat isn't fully cooked, there is a little bit of pink, but its overall got color from cooking a little bit. The tomatoes do not need any "precooking" as they will fully cook all those hours and sauce flavors will combine. Happy you enjoyed the sauce!
Excellent recipe. I use crushed tomatoes instead as I like the thick texture.
Hi Rob-THANK YOU for letting me know you enjoyed it and also, that you used crushed tomatoes!
This has all the best ingredients for a perfect sauce!
What a great idea to make the Bolognese sauce in the Slow Cooker! I should try it!
One of our all time favorite sauces to make! Such a great idea putting it in the slow cooker!
I've never tried making this in the crock pot before! Brilliant! It looks SO good.
My family loved this, it was a total hit!
Such an easy and savory recipe! Served this for dinner and it has easily become a new family favorite recipe! Delicious!