Turkey and mushroom spaghetti bolognese

    Turkey and mushroom spaghetti bolognese


    153 people made this

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

    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 in English (154)


    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)


    As is not close to a 5 star. make a few changes and it could well be a five star recipe. Something I learned from the Italian wife of my brother, while sauting the onions and peppers, added the tomatoe paste and cook it till it starts to gets dark. This will add a great deal of charater and flavor to the finished sauce. I also used only freash herbs. I add the basil and oregano during the last 15 to 20 minutes of cooking because the herbs will have their flavor cooked out if left too long; this way the herbs will still have that bright fresh zing to them.  -  16 Nov 2009  (Review from Allrecipes US | Canada)

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