15 mins
1 hr 30 mins
Serves 4

Spaghetti with Turkey Bolognese and Pancetta

A lighter twist to Bolognese sauce doesn’t need to be lacking in flavour. This turkey Bolognese gets loads of rich flavour from chopped pancetta.
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  • 1 pkg Italpasta Tradizionale Spaghetti
  • 1/4 cup extra virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 4 clove garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lb ground turkey
  • 2/3 cup pancetta (or precooked bacon), chopped
  • 3/4 cup dry white wine (or 1/4 / 60 ml lemon juice)
  • 1 tube tomato paste
  • 1 jar strained tomatoes (passata)
  • 1/4 cup 35% whipping cream (or 1/4 / 60 ml milk)
  • 1/4 cup fresh parsley, chopped
  • grated Parmesan cheese


  • Heat oil in large heavy-bottom saucepan set over medium heat; cook onion, carrot, celery, garlic, Italian seasoning, salt and pepper, stirring often, for about 10 minutes or until vegetables are tender but not browned.
  • Increase heat to medium-high; cook turkey and pancetta, breaking up turkey into small pieces with wooden spoon, for about 10 minutes or until lightly browned. Stir in wine and tomato paste; cook for about 3 minutes or until slightly thickened. Stir in tomatoes and cream. Reduce heat to low; simmer gently for 1 to 1 1/2 hours or until thickened and flavourful.
  • During the last 10 minutes of simmering; cook pasta according to package directions and drain well. Toss with sauce; top with parsley and sprinkle of Parmesan.
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  • Sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use up all of your leftover fresh herbs to make a gremolata: a fresh herb condiment that can be used to brighten up stews, pastas, salads, vegetables or even grilled meats.  It’s classically made with parsley, but you can use basil, mint or a medley of fresh herbs, depending on what you have on hand.
Prep Time: 10 minutes
Total Time: 10 minutes
1 1/4 cups (300 ml) finely chopped fresh parsley
1/4 cup (60 ml) extra virgin olive oil
1 tbsp (15 ml) lemon zest
4 cloves garlic, minced
2 tbsp (30 ml) grated Parmesan cheese
1/4 tsp (1 ml) each salt and pepper
  1. Stir together parsley, oil, lemon zest, garlic, Parmesan, salt and pepper.
Makes approximately 1 1/2 cups (375 ml)
  • Serve a dollop of gremolata over Pasta Bolognese, Osso Buco or on grilled burgers and sausages.  And leftover gremolata freezes very well.
NOTE: Nutritional Analysis below is for Spaghetti with Turkey Bolognese and Pancetta only.

Nutritional Analysis

Calories: 650kcalCarbohydrates: 68gProtein: 34gFat: 26gCholesterol: 95mgSodium: 1110mgFiber: 6gSugar: 10g