Riffing on a traditional bolognese sauce, we use turkey here instead of beef or lamb.
(Photo by Jathan Fink, Jadeworks Entertainment)

In Italy, a true ragù alla bolognese sauce is made with beef or pork, but this recipe appeals to me because it is lower in fat (for those who need to avoid these meats for health or dietary reasons) and if you still have leftover turkey in the fridge, this is a nice way to help you utilize it. In any case, you’ll need one pound of turkey, whether you shred it yourself, buy it ground, or use Italian turkey sausage like I typically do. By definition, bolognese is a thick sauce packed with healthy veggies and served with tagliatelle pasta, however a pound of fettuccine or even spaghetti works here just as well.