Emily Blunt’s Turkey Bolognese

Adapted from Food Network


  • 2 tablespoons unsalted butter, plus 2 tablespoons for serving
  • 2 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 3 small or 2 large carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 3 cloves garlic
  • 1 1/2 pounds ground turkey
  • 1 cup dry white wine (Italian), I use 3/4 cup
  • One 6-ounce can tomato paste
  • 1 cup whole milk
  • 2 bay leaves
  • 1 Parmesan rind
  • 1 1/2 teaspoons Kosher salt
  • Freshly ground black pepper
  • 1 (28 oz) can crushed tomatoes (my addition)
  • 1 pound fusilli
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly torn basil, for serving

For original cooking instructions, click on link for Food Network.


  1. Preheat the oven to 300-F.
  2. Add carrots and celery to food processor. Pulse a few times to get the mincing started. Add onions, and garlic, process until all the vegetables are very finely chopped.
  3. Heat butter and oil in a shallow heavy-bottomed skillet. Add vegetables and 1/2 teaspoon kosher salt; cook, stirring occasionally, until softened, about 7 minutes.
  4. Add tomato paste and stir until incorporated.
  5. Add turkey, 1 teaspoon kosher salt, and freshly cracked pepper, to taste; cook, breaking up the turkey, until starting to brown, about 5 minutes.
  6. Add the wine and reduce slightly.
  7. Add the milk, bay leaves, and Parmesan rind; cook down for 3-4 minutes.
  8. Cover and transfer to preheated oven; bake for 45 minutes.
  9. Remove bay leaves and Parmesan rind.
  10. Meanwhile, cook the pasta according to package directions, then drain (reserving 1 cup of pasta water).
  11. Pour the pasta back into the pot, add the reserved water, butter, and grated Parmesan cheese; mix.
  12. Add the pasta to the sauce and stir to coat. Sprinkle with extra Parmesan and torn basil.

Rating: 5 out of 5.

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