Ground Turkey: Since this is a recipe for ground turkey bolognese, ground turkey is a key ingredient. However, you can always substitute minced turkey for other types of meat such as ground beef, ground pork or ground chicken if you prefer.

Thyme: I used fresh thyme leaves, but you can also use 1/3 teaspoon of dried thyme if that’s what you have.

Olive Oil: I like using extra virgin olive oil, but feel free to use any vegetable oil you like (such as canola oil, sunflower oil, coconut oil, or avocado oil).

Onion: I used a yellow onion, but you can always use a white onion or red onion too.

Garlic: Make sure to use fresh minced garlic for maximum flavor. I really enjoy the taste of garlic, so I used 2 large cloves, but if you want a more subtle flavor, feel free to reduce the amount of garlic.

Pasta Sauce: You can either make your own pasta sauce or buy storebought sauce for convenience (either is fine).

Pasta: I used gluten-free short pasta to keep this recipe gluten-free, but you can go ahead and use gluten-free spaghetti as well. If you are not Celiac or gluten-intolerant, feel free to use regular pasta instead.

Basil: Fresh basil is a lovely complement to this ground turkey bolognese pasta. Alternatively, you may also use fresh parsley if you prefer.

Parmesan Cheese: I used dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular grated parmesan cheese instead.

Storing: To store, place this ground turkey bolognese pasta in an airtight container and store for up to 4 days in the refrigerator.

Note: Recipe inspired by Juan’s mum, Susana. This recipe was originally posted in 2015, but has since been republished to included clearer step-by-step instructions, notes and substitutions, as well as nutritional information.