Turkey and mushroom spaghetti bolognese

    45 min

    Not your traditional bolognese with mince but a healthier alternative. Try it and see what you think!

    164 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 green pepper, sliced
    • 3 cloves garlic, minced
    • 4 fresh mushrooms, sliced
    • 450g minced turkey
    • pinch dried basil
    • pinch dried oregano
    • freshly ground black pepper
    • 400g tin choppped tomatoes
    • 800ml passata (sieved tomatoes)
    • 1 small tin tomato puree

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frying pan over medium heat, gently cook the onions, green pepper and garlic in olive oil until the vegetables have softened. Add the mushrooms, minced turkey, basil, oregano and pepper; fry stirring frequently until the turkey is cooked.
    2. Add the tin of tomatoes, passata and tomato puree; reduce heat, simmering for 15 minutes or so. Serve with spaghetti.

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    Reviews & ratings
    Average global rating:

    Reviews in English (124)


    I thought my family would love it but lovely husband's first comment was that the sauce was missing something and the children, well, one ate a fraction with bribery and the other refused (9and 7!) And they normally polish off Bolognese style sauces. It could have done with a stock cube and perhaps less tomato liquid and a lot more in the way of herbs. Maybe a dash of Worcestershire sauce?....  -  13 Mar 2017


    With the good reviews, I had to try this recipe for myself. I was disappointed by the bland taste of this. A pinch of oregano and basil is not enough to flavor all the tomatoes, paste, and sauce. Like others I upped the oregano and basil. I added fresh ground pepper, salt, a bay leaf, and fresh basil. This also has a strong tomato paste taste. Maybe half the can would do. I finally had to add some beef stock to this to get the thumbs up from everybody.  -  27 Jun 2005  (Review from Allrecipes US | Canada)


    Frank is on the right track, a "gastric" of equall parts of balsamic vinegar and sugar to the ratio of 1 teaspn. per cup of sauce will cut the acidity of the tomatoes involved, and decrease cooking time. Yum!  -  05 Mar 2001  (Review from Allrecipes US | Canada)