Turkey–Mushroom Bolognese over Fresh Pappardelle

A lighter twist on the classic Italian Bolognese, this recipe pairs lean ground turkey with earthy mushrooms for a hearty sauce that clings beautifully to wide, ribbon-like pappardelle pasta. The fresh homemade pappardelle pasta takes this dish to the next level, but you can also use store-bought fresh pasta if you would like to cut your cook time in half.

What Makes This Recipe Special:

• A Lighter Take on Tradition: By swapping beef or pork for lean ground turkey, the sauce stays hearty but lighter, with a delicate richness that won't weigh you down.

• Earthy Mushroom Depth: Finely chopped mushrooms blend seamlessly into the sauce, adding savory umami and a meaty texture that enhances the turkey and makes the Bolognese taste slow simmered and robust.

• Homemade Pappardelle: Wide, silky ribbons of fresh pasta cling perfectly to the rich sauce. Making it from scratch transforms the dish into something truly memorable - rustic, elegant, and worth the little extra effort.

• Comfort with Elegance: This meal feels both cozy and elevated. It's perfect for a Sunday dinner, date night, or a dinner party centerpiece - hearty enough to comfort yet refined enough to impress.

Nutrition (Per Serving):

(Estimate — adjust based on ingredients used)

• Calories: 210
• Protein: 10g
• Fat: 11g
• Carbohydrates: 19g
• Fiber: 2g
• Sugar: 6g
• Sodium: 360mg

*Nutrition values may vary depending on portion size and substitutions.

How to Store & Serve:

This dish is best served fresh. It shines when the silky pappardelle pasta is tossed straight from the pot into the rich Bolognese. Serve in wide bowls with plenty of sauce and a generous sprinkle of Parmesan cheese for the full comfort-food experience.

• Refrigerator: Store leftover spirals in an airtight container for up to 3 days. For best results, keep the pasta and sauce in separate containers to prevent the pasta from absorbing all the sauce.

• Freezer: The Bolognese sauce freezes beautifully. Cool completely, then freeze in sealed containers for up to 3 months. Fresh pasta does not freeze well once cooked, so only freeze the sauce. 

• Reheat (Stovetop): Warm the sauce in a saucepan over medium heat, adding a splash of broth of milk to loosen it. Toss freshly cooked pasta into the reheated sauce for best results.

• Reheat (Oven): For a baked pasta-style meal, place leftovers in a baking dish, sprinkle with Parmesan, cover with foil, and warm at 325 degrees Fahrenheit for 15 minutes.

Tip: To keep pasta from clumping in the fridge, drizzle lightly with olive oil before storing. Then, when reheating, add a splash of reserved pasta water or broth to restore its silky texture.

Watch my Step-by-Step Video:

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