Anti-YOLO Bolo-gnese

bolognese2bolognese 1

The Anti-YOLO bolognese.  Let’s call it bolognese for the moderates.  And while, yes, you might only live once…chances are, you’ll most likely be around awhile.  Turns out gluttony is the short game.  Boo.   As my hilarious friends CN & SD cleverly exclaimed (post-holiday-end-of-the-world-inspired food frenzy): I need insulin…a sponsor…and Jesus.  All great exemplary things…as is this delicious and savory turkey bolognese.  Packed full of vegetables, lycopenes, antioxidants and surprise, surprise…BACON! (disclaimer: turkey bacon, but still), while no means low-calorie it is a more sensible alternative to the more traditional pork or beef-centric sauces and will help keep you in line with your New Year’s ressie to get fit and eat better in the 20-14.

While I’ve plated with the sinister gluten-packed plain penne pasta (bwa ha ha ha ha!), you could easily substitute with the protein or fiber-full wheat pasta varieties or go caveman/paleo style and eat it with a big spoon.   My kids also love this recipe as a sloppy joe filling…slice up a baguette and they’re soon unlocking their little jaws around it.  Rounding out the total win-win of this hearty family dinner, it freezes awesomely.


  • 3 tablespoons of olive oil
  • 6 slices of turkey bacon
  • 1 small yellow onion, chopped
  • 4  cloves of garlic, chopped
  • 1 cup of chopped bella mushrooms
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 lb. of lean ground turkey
  • 1 can (14.5 oz) of diced tomatoes
  • 1 can (14.5 oz) of tomato sauce
  • 1 tablespoon of tomato paste
  • 1 sprig of rosemary, chopped
  • 1/2 teaspoon of oregano
  • handful of chopped fresh basil
  • 1/2 cup of red table wine
  • 1/2 cup of half and half
  • 1/2 cup of milk (low-fat, whole, whatever is on hand)
  • 1 cup of grated parmesan cheese
  • salt and pepper to taste


First, in a large cooking pot, add olive oil and saute chopped bacon to a crisp.  Then saute, garlic, onions, celery, carrots and mushrooms along with cooked bacon.  Add ground turkey and cook until slightly browned.  Add cans of diced tomatoes, tomato sauce and paste.  Then add chopped oregano and rosemary.  Stir in red wine, half and half and milk.  Mix in grated parmesan cheese and bring to a boil and immediately reduce heat to a slow simmer.  Let simmer for 1 hour minimum. Salt and pepper to taste.  Serve over pasta and top with more shredded parmesan and a sprig of fresh basil.






Email, RSS Follow
Pin It
About the Author

Mommy despot, marital dictator and dinner demagogue who--in reality--perpetually finds herself a tousled hair away from the inmates storming the Asylum. Territory? New York City, where she precariously navigates urban parenting as the aspirational wonder mom to 2 beautiful girls and mediocre wife to 1 patient husband.

Your Two Cents