Grammy's Kitchen · Bolognese Sauce · Turkey Bolognese
One of 115 bolognese sauce recipes we measured
2 cooks on www.thespruceeats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 52% | 45% |
| fat | 3% | 4% |
| aromatics | 49% | 26% |
| salt | 1% | 0% |
| vegetables and beans | 225% | 126% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon extra-virgin olive oil |
| 160 g | 1 cup onions (chopped) |
| 12 g | 4 cloves garlic (minced) |
| 6 g | 1 tablespoon Italian seasoning |
| 454 g | 1 pound ground turkey |
| 227 g | 8 ounces mushrooms (chopped) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 1 g | 1/4 teaspoon red pepper flakes |
| 236 g | 1 cup dry red wine |
| 794 g | 1 (28-ounce) can crushed tomatoes |
| 49 g | 3 tablespoons tomato paste |
| 50 g | 1/2 cup fresh parsley (chopped) |
| 454 g | 1 pound tagliatelle or pappardelle pasta |
| Garnish: freshly grated Parmesan cheese | |
| Garnish: fresh basil |
Method: 8 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.