Bolognese Spaghetti Sauce

I call this recipe YOLO (You Only Live Once) BOLO because the Bolognese sauce is so rich, intense with Cabernet Sauvignon flavor that it’s the only Bolognese recipe you’ll need for the rest of your life! Yep, that’s right! Seriously.

bolognese spaghetti sauce for the slow cooker

It’s made in a slow cooker, so it is so easy to make. You could literally turn it on when you leave for work and when you return home you’ll have perfectly cooked Bolognese spaghetti sauce.

bolognese spaghetti sauce

This recipe is a modern take on a classic Bolognese sauce; I’m using lean ground turkey and I left out the chopped celery. Trust me, you won’t miss it. In my opinion, celery is the most overrated vegetable. And it only takes up “valuable space” in the slow cooker that is better served by more Cabernet Sauvignon.

bolognese spaghetti sauce

After browning the ground turkey, put all of the ingredients into the slow cooker. Turn it on HIGH and let it cook for about 4 hours. You can use any pasta, but I like to use thin, whole grain spaghetti. And, of course, top it with some quality grated Pecorino Romano cheese.

bolognese spaghetti sauce

If you have any leftovers, freeze the Bolognese spaghetti sauce in an airtight container for up to 4 months.

spaghetti bolognese sauce

YOLO BOLO: Bolognese Spaghetti Sauce

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

YOLO BOLO: Bolognese Spaghetti Sauce


2.5 pounds 93% lean ground turkey
2 cans (28 ounces each) Dei Fratelli Crushed Tomatoes
4 carrots, finely chopped (about 24 baby carrots)
2 medium onion, chopped
4 cloves garlic, minced
1/2 cup tomato paste (about 6 ounces)
1 cup cabernet sauvignon (or any dry white or red wine)
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1.5 pounds thin whole wheat spaghetti
grated Pecorino Romano, for garnish


Brown the ground turkey in a large skillet.

In a 6-quart slow cooker, mix together the cooked ground turkey, tomatoes, carrots, onion, garlic, tomato paste, wine, oregano, thyme, bay leaves, salt and pepper.

Cover and cook on HIGH for 4 to 5 hours, or until the vegetables are tender. You may also cook on LOW for 7 to 8 hours. Remove bay leaves before serving.

About 15 minutes before serving, cook the spaghetti according to package directions. Plate the spaghetti, top with Bolognese and sprinkle with grated cheese.


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