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This Slow Cooker Turkey Bolognese Spaghetti Sauce is a lighter take on classic Italian ragu made with ground turkey, tomatoes, wine, and a touch of cream. It’s rich, comforting, and slow-simmered for deep flavor—perfect served over pasta, zucchini noodles, or spaghetti squash.
I adapted this recipe from The Italian Slow Cooker (affiliate link) by Michele Scicolone, where it’s originally called “Slow Cooker Turkey Ragu alla Bolognese.” It’s a wonderful example of how traditional Italian sauces can be made lighter without losing their signature flavor.
Table of Contents
- What Is Bolognese Sauce?
- Ingredients & Substitutions
- How Many Calories and WW Points?
- How to Make Slow Cooker Turkey Bolognese Sauce Step by Step
- Recipe Notes
- What to Serve with Turkey Bolognese
- Ways to Use Leftover Bolognese
- Slow Cooker Turkey Bolognese Sauce Recipe
- More WW-Friendly Italian Slow Cooker Recipes
What Is Bolognese Sauce?
A traditional Bolognese (or ragu alla Bolognese) is an Italian meat-based sauce with a modest amount of tomato and a long simmer time to develop flavor. While versions in the U.S. are often tomato-heavy, authentic ragu focuses more on the meat and aromatics.
This lighter version uses ground turkey instead of veal or beef, but you can easily substitute either if preferred.
Ingredients & Substitutions
- Butter – adds richness; you can reduce or substitute with extra olive oil if desired
- Olive oil – used to sauté the vegetables and build flavor
- Onion, celery, and carrots – the classic Italian soffritto base for depth and sweetness
- Garlic cloves – fresh garlic adds savory aroma and flavor
- Ground turkey – a lean, lighter alternative to traditional beef or veal (or use ground beef if preferred)
- Tomato paste – concentrates tomato flavor and thickens the sauce
- Dry white wine – adds acidity and depth (can substitute chicken broth if needed)
- Chicken broth – helps create a slow-simmered sauce base
- Canned Italian peeled tomatoes – crushed or chopped for texture and body
- Nutmeg (optional) – a classic Bolognese spice for warmth
- Salt and pepper – adjust to taste
- Half-and-half – stirred in at the end for a creamy finish (or use heavy cream or a lighter dairy option)
How Many Calories and WW Points?
According to my calculations, each 1/2 cup serving has 76 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Slow Cooker Turkey Bolognese Sauce Step by Step
Step 1: Gather and prep your ingredients.
Step 2: In a large saucepan, melt the butter and olive oil over medium heat. Add the onion, celery, carrots, and garlic and cook until tender and golden, about 20 minutes.
Step 3: Stir in ground turkey and cook, stirring often, until browned, about 15 minutes. Stir in the tomato paste, wine, and broth and bring to a simmer.
Step 4: Scrape the mixture into your slow cooker and add the tomatoes, nutmeg and salt and pepper to taste. (I added 1/2 teaspoon of salt and 1/2 teaspoon pepper.) Cover and cook on low for 6 hours or until thick.
Step 5: Stir in half-and-half and cook for 15 minutes more.
Recipe Notes
This slow cooker turkey Bolognese is a great example of how small changes can lighten a classic recipe without sacrificing flavor. It still has the richness of traditional ragu, but with fewer calories and less saturated fat.
To lighten it further, I reduced the butter and olive oil and omitted pancetta. I also used half-and-half instead of heavy cream, which keeps the sauce creamy but lighter overall.
The slow simmer allows the flavors to deepen beautifully, making this an easy “make once, enjoy all week” recipe.
What to Serve with Turkey Bolognese
This sauce is traditionally served over pasta such as spaghetti, fettuccine, or tagliatelle. It’s also delicious over:
- Zucchini noodles
- Spaghetti squash
- Cauliflower rice for a lighter option
A simple green salad pairs perfectly alongside. If you’re not watching calories, garlic bread or crusty Italian bread is a classic addition.
Ways to Use Leftover Bolognese
Leftover sauce is incredibly versatile and works well in:
- Baked pasta dishes like lasagna or baked ziti
- Zucchini boats topped with melted cheese
- Spaghetti squash bowls
- Cauliflower rice skillets
- Stuffed mushrooms or peppers
- Shepherd’s pie with a mashed potato topping
- Sloppy Joe-style sandwiches
- Pizza or calzones as a meat sauce base
Leftovers also freeze well for quick future meals.
If you’ve made this Slow Cooker Turkey Bolognese Sauce, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Turkey Bolognese Sauce
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, peeled and finely chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 cloves garlic, minced
- 1-1/2 pounds ground turkey
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup chicken broth
- 1 can (28 ounces) Italian peeled tomatoes, drained and finely chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and fresh ground black pepper to taste (I used 1/2 teaspoon of each)
- 1/2 cup half-and-half
Instructions
- In a large saucepan, melt the butter and olive oil over medium heat. Add the onion, celery, carrots, and garlic and cook until tender and golden, about 20 minutes.
- Stir in the ground turkey and cook, stirring often, until browned, about 15 minutes. Stir in the tomato paste, wine, and broth and bring to a simmer.
- Scrape the mixture into your slow cooker. Add the tomatoes, nutmeg and salt and pepper to taste. Cover and cook on low for 6 hours or until thick.
- Stir in half and half and cook for 15 minutes more or until heated through.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) I love the ease of this recipe. It takes a little time to cook the vegetables and meat, but then you just dump it into the slow cooker and let is simmer away until dinner time. I made a few changes to the original recipe based on what I had on hand and to lower the fat, calories and WW Points:
- Used 1 tablespoon butter instead of 2
- Used 1 tablespoon olive oil instead of 2
- Omitted 4 ounces chopped pancetta
- Used 1/2 cup half-and-half instead of cream
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Adapted from The Italian Slow Cooker by Michele Scicolone
More WW-Friendly Italian Slow Cooker Recipes
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