Fettuccine with Turkey Bolognese Sauce

A slight twist on a classic Bolognese recipe, this recipe is great over pasta or in all of your favorite dishes.


  • 1 tsp. olive oil
  • 2 carrots , chopped
  • 1 small onion , chopped
  • 1 rib celery , chopped
  • 1/2 lb. ground turkey
  • 1/4 cup dry red wine or chicken broth
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 2 Tbsp. chopped fresh parsley leaves
  • 1 box (16 oz.) fettuccine , cooked and drained


  1. Heat olive oil in a large nonstick skillet over medium heat and cook carrots, onion and celery, stirring frequently, 5 minutes or until tender. Add turkey and cook, breaking up with spoon, until turkey is thoroughly cooked. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 3 minutes. Stir in Sauce and parsley. Simmer, stirring occasionally, 5 minutes. Season, if desired, with salt and pepper. Serve over hot fettuccine.
TIP: Adding chicken broth to leftover sauce is a great way to turn this tasty sauce into a scrumptious soup.

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