Slow Cooker Turkey Bolognese Sauce

Slow Cooker Turkey Bolognese Over Spaghetti on White Plate Garnished with Parsley

5 from 4 votes

This Slow Cooker Turkey Bolognese Sauce is adapted it from The Italian Slow Cooker by Michele Scicolone, where she calls it "Slow Cooker Turkey Ragu alla Bolognese." I made a few changes to lower the calories and Weight Watchers Points without sacrificing flavor.

Prep Time20

Cook Time7

Total Time7 20

Course: Dinner

Cuisine: Italian

Keyword: crock pot bolognese, healthy bolognese sauce, slow cooker turkey bolognese sauce

Servings: 1/2 cup portions

Author: Martha McKinnon | Simple Nourished Living

Equipment

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

This recipe makes 10 cups.

Serving size: 1/2 cup

WW Points: 1

Check your WW Points for this recipe and track it in the WW app.
(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