The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This one pot turkey bolognese recipe is the weeknight dinner hero you didn’t know you needed — rich, deeply savory, and packed with over 40 grams of protein per serving to fuel your goals without sacrificing flavor.
Why You’ll Love This Recipe
- Ready in under 40 minutes from start to finish, making it faster than most takeout options on a busy weeknight.
- Each serving delivers approximately 42 grams of lean protein from ground turkey, supporting muscle recovery and keeping you satisfied for hours.
- The long-simmered tomato sauce develops a rich, complex flavor that tastes like it’s been cooking all day — nobody needs to know it hasn’t.
- It stores beautifully in the fridge for up to 4 days, making it one of the best high-protein meal prep recipes you can batch cook on Sunday.
Ingredients
- 1 lb (450g) 93% lean ground turkey — leaner than beef but just as satisfying
- 12 oz (340g) rigatoni or pappardelle pasta — dried; holds the sauce well
- 1 can (28 oz) crushed San Marzano tomatoes — worth splurging on for depth of flavor
- 1 cup low-sodium chicken broth — adds body and helps cook the pasta right in the pot
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, finely diced — the traditional soffritto base
- 2 stalks celery, finely diced
- 2 tablespoons tomato paste — concentrated flavor booster
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes — adjust to your heat preference
- Salt and black pepper to taste
- Fresh basil and grated Parmesan for serving — optional but highly recommended
Serves 4 | Prep: 10 min | Cook: 28 min
How to Make One-Pot Turkey Bolognese
- Build your soffritto: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion, carrot, and celery with a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the paste turns a deep brick-red color and smells fragrant. This step is key for developing that rich, layered flavor.
- Brown the turkey: Add the ground turkey to the pot and break it apart with a wooden spoon. Season generously with salt, black pepper, oregano, and red pepper flakes. Cook for 5–7 minutes, stirring occasionally, until the meat is fully cooked through with no pink remaining.
- Add tomatoes and broth: Pour in the crushed tomatoes and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot — that’s pure flavor. Bring the mixture to a gentle boil.
- Cook the pasta directly in the sauce: Add the dried pasta directly into the simmering sauce and stir to submerge as much as possible. Reduce heat to medium-low, cover with a lid, and cook for 10–12 minutes, stirring every 3–4 minutes to prevent sticking, until the pasta is al dente and has absorbed much of the sauce. Add
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