Martha Stewart’s Turkey Mushroom Bolognese Copycat Recipe

Martha Stewart’s Turkey Mushroom Bolognese is a lighter twist on the classic Italian meat sauce, combining ground turkey, pancetta, mushrooms, vegetables, tomato sauce, and milk for a rich and comforting pasta dish. Served over rigatoni with Parmigiano-Reggiano and fresh parsley, this slow-simmered sauce delivers deep flavor while using leaner ingredients.

Why Everyone Will Love This Recipe

This turkey mushroom Bolognese offers all the comforting qualities of traditional Bolognese with a lighter, more vegetable-forward approach. The mushrooms add savory depth and texture, pancetta brings richness, and the milk creates a smooth, velvety sauce. It’s perfect for family dinners, meal prep, or anyone looking for a hearty pasta meal with a balanced flavor profile.

What Is the Dish?

Bolognese sauce, or ragù alla bolognese, is a traditional Italian meat sauce that originated in Bologna, a city in the Emilia-Romagna region. Unlike quick tomato sauces, authentic Bolognese is known for its slow cooking process, where meat, vegetables, wine, and dairy gradually develop into a rich, deeply flavored sauce.

Martha Stewart’s turkey mushroom version adapts this classic preparation with ground turkey and mushrooms while maintaining the traditional elements of soffritto (a mixture of onion, carrot, and other aromatics), wine, tomato, and milk. Fun fact: traditional Bolognese sauces often include milk or cream because dairy helps soften the acidity of tomatoes and creates a smoother, more rounded flavor. Mushrooms are also a natural addition to modern interpretations because their umami flavor enhances the savory qualities of meat-based sauces.

Cooking Tips

• Chop the vegetables finely so they blend into the sauce and create a smooth texture.
• Allow the mushrooms to cook until golden to develop deeper flavor.
• Brown the turkey well before adding liquids for maximum richness.
• Let the wine reduce almost completely to concentrate its flavor.
• Reserve pasta water—it helps the sauce cling to the rigatoni and creates a silky finish.

Frequently Asked Questions

Can I Use Ground Chicken Instead of Turkey?

Yes. Ground chicken works well as a lighter substitute while keeping the sauce tender.

Can I Make This Bolognese Without Pancetta?

Yes. The pancetta adds richness, but it can be omitted or replaced with extra olive oil and mushrooms.

What Mushrooms Work Best in This Sauce?

Cremini mushrooms, shiitake caps, or a combination of both provide excellent flavor and texture.

Can I Use Another Pasta Shape?

Yes. Rigatoni works well because it holds the thick sauce, but spaghetti, pappardelle, penne, or tagliatelle are also great choices.

Does Bolognese Taste Better the Next Day?

Yes. Like many slow-cooked sauces, the flavors often become even more developed after resting overnight.

How to Store

Store leftover turkey mushroom Bolognese in an airtight container in the refrigerator for up to 4 days. Keep the sauce separate from the pasta when possible for the best texture. Reheat gently on the stovetop, adding a splash of broth or pasta water if needed.

How to Freeze

Freeze the Bolognese sauce in a freezer-safe container for up to 3 months. Cool completely before freezing and leave some space in the container for expansion. Thaw overnight in the refrigerator and reheat gently before serving with freshly cooked pasta.

Ingredients

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 small onion, chopped (about 1 + ½ cups)
• 2 carrots, peeled and chopped (about ¾ cup)
• 8 oz. cremini mushrooms or shiitake mushroom caps, chopped (about 2 + ¼ cups)
• Kosher salt and freshly ground pepper
• 1 pound ground turkey
• 3 oz. pancetta, finely chopped (about ⅔ cup)
• 1 tbsp minced garlic (from about 3 cloves)
• 1 tbsp tomato paste
• ⅔ cup dry white wine, such as Sauvignon Blanc
• 1 cup low-sodium chicken broth
• 2 + ½ cups all-purpose tomato sauce
• ¾ cup whole milk
• 12 oz. rigatoni
• Grated Parmigiano-Reggiano, for serving
• Fresh parsley leaves, chopped, for serving

How to Make Martha Stewart's Turkey and Mushroom Bolognese

1. Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onion, carrots, and mushrooms. Season with salt and cook, stirring occasionally, until vegetables are tender and golden in places, about 8–10 minutes.
2. Add the remaining tablespoon of olive oil, ground turkey, and pancetta. Season with salt and pepper. Cook while breaking the turkey into bite-sized pieces until browned, about 5 minutes.
3. Stir in garlic and tomato paste. Cook until fragrant, about 1 minute.
4. Pour in white wine and bring to a boil, scraping up any browned bits from the bottom of the pot. Cook until mostly evaporated. Add chicken broth and tomato sauce.
5. Bring the sauce to a boil, then reduce heat to low. Simmer, stirring occasionally, until thickened and slightly reduced, about 30 minutes.
6. Stir in whole milk and continue simmering for another 12–15 minutes until the sauce thickens again.
7. Meanwhile, cook rigatoni in a large pot of generously salted boiling water according to package directions. Reserve 1 cup pasta water before draining.
8. Toss pasta with a few spoonfuls of Bolognese sauce and enough reserved pasta water to coat evenly. Serve with additional sauce, grated Parmigiano-Reggiano, fresh parsley, and a drizzle of olive oil.