Recipe: Turkey and Vegetable Bolognese

Looking for a family-friendly dinner that ticks all the boxes? This turkey and vegetable bolognese is a wholesome twist on a classic. It’s mild in flavour, making it perfect for babies, toddlers and children, yet still full of the comforting taste you want in a bolognese. Packed with iron-rich turkey mince and plenty of veggies, it’s a nourishing and budget-friendly alternative to beef mince that the whole family can enjoy.

Facts About Turkey Mince

Turkey mince is a lean source of high-quality protein, making it a great option for growing kids. It’s rich in iron, zinc, and vitamin B12, all important nutrients for healthy growth, energy, and brain development.

Turkey mince bolognese is milder in flavour than a beef mince bolognese making it appealing to children. It’s also a great way to add variety to your child’s diet and introduce different flavours and textures.

How to Choose Good Quality Turkey Mince

• Check the label: Look for mince that’s 100% turkey with no added salt, fillers, or preservatives.

• Choose a turkey mince that has some fat as it helps with texture, flavour, and supports little ones’ energy needs.

• Go for fresh: The mince should be pinkish in colour (not grey or brown) and have a mild, clean smell.

• Storage tip: Cook within 1–2 days of purchase or freeze raw mince immediately to keep it fresh.

• Optional upgrade: If available, free-range or organic turkey can be a good choice for additional quality.

Ingredients

500g of turkey mince

2 tablespoons (or more) of extra virgin olive oil

2 cloves of garlic crushed

1 x small brown onion finely diced

2 carrots grated or diced

1 zucchini grated

1 cup of mushrooms finely chopped (optional)

2-3 Fresh basil leaves or 1 teaspoon of dried basil

700g jar of tomato passata

2 tablespoons of tomato paste

2 cups of chicken broth or prepared stock of choice, vegetable or chicken stock work best (I use the Vegeta organic stock powder)

1/4 cup of freshly grated parmesan cheese

Sprinkle of salt (optional)

Cooking Method

Add the extra virgin olive to a pan over mild heat, add in the onion and gently cook for a few minutes until translucent (not browning them), then add in the crushed garlic, and turkey mince, stirring until the mince is browned, and using a wooden spoon to break up all the lumps to get a nice even textured cooked mince.

Add in the tomato paste, 700 g of passata, 2 cups of broth or stock, diced/grated vegetables, basil, and stir until combined. Then simmer on a low heat, un-covered, and stirring regularly (so it does not catch on the bottom) for 30 - 40 minutes (if you are short on time check it at 20 minutes, simmering longer helps to develop flavours in the sauce) and as it cooks the sauce reduces to a thicker consistency.

Just before turning off the heat, add in the 1/4 cup of freshly grated parmesan and stir through, and add a sprinkle of salt to taste (optional). Then turn off the heat, and the turkey bolognese is ready to serve, over some fresh cooked pasta, gnocchi or even used as a base for a bolognese recipe which I did today.

Freezes well like any other bolognese for up to 3 months in an air-tight container.

Enjoy

x Anna