This original recipe came from Rachele Celeste.  I put my own personal spin on it, by adding/modifying a few ingredients (*).  Hope you enjoy it as much as I do!


4 TBS olive oil 

1 medium onion finely chopped

2 garlic cloves

3 carrots finely chopped or shredded

1 stalk celery finely chopped

1 sprig rosemary finely chopped

1 Tbs Oregano (*)

2 bay leaves

4 basil leaves (chiffonade)

1 lb ground turkey

2 sweet Italian chicken sausage (*)

1/4 cup pancetta finely diced (*)

2 oz. tomato paste

1 C red wine

1 (28 oz) can of plum tomatoes (San Marzano) chopped with puree

salt and pepper to taste

grated parmesan to taste

1/4 C milk (optional)

2 TBS unsalted butter


Heat 2 TBS oil in a large frying pan over medium heat. Add the turkey, season with salt and pepper, cook about 6-7 minutes, breaking meat up into small pieces until fully cooked.  Remove from pan and set aside. In same pan, lightly coat with 2 TBS olive oil, add pancetta and cook until golden and the fat has rendered- About 5 minutes.  Add chicken sausage and break up into small pieces while cooking- about 5 minutes.  Push meat aside and in same pan, add onion, and sauté until translucent, about 2-3 minutes. Add the carrot, celery, garlic, rosemary, oregano and sauté until the vegetables are tender, about 5 minutes. Add back the turkey and stir in all meat. Add tomato paste, and stir into mixture. Add red wine and reduce until liquid is half.  Add pureed tomatoes and bay leaves. Salt and pepper to taste.  On lowest heat seating, allow ingredients to cook for at least 1 hour or until tomatoes have reduced and sauce has thickened. Stir in milk and butter if desired.

When ready to use, cooked pasta should be added to a saucepan and tossed with the Bolognese until it is evenly coated.

Garnish with grated parmesan and fresh basil.


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  1. bb

    I made this, minus the celery and optional cream. It’s almost chili weather, so I will probably try the Turkey Chili soon.

    Very good and thanks!

  2. Marva

    Hi! I saw your brief interview on Dragon Con TV and came to look up this recipe. I’m in weight loss mode, and I was wondering about how many servings this makes, and what the average serving size is. I can figure out nutrition info from there. Thank you!

  3. bb

    What’s the difference with/without milk?

  4. James

    This was such a great periscope, thinking you should have a weekly show, occasionally with different guest helpers, I vote for Tara Strong and Patrick Muldoon :D

    Congrats to Rachele as well on such a great recipe, going to be making this at the weekend for the family 🙂

  5. Rachele Celeste

    I loved the periscope yesterday, and I love all the arrangement you made to the recipe. And what to say about you and your brother? You are hilarious and he looks like a professional chef. I think I already mentioned a few times that your kitchen is amazing. I’m glad you had fun and, as others fan said before, you two should do this more often.
    Thanks again for choose my recipe.

  6. Grumpy

    What about the zucchini recipe ?

    • Sorry we missed your question while we were scoping. Zucchini is easy!! We made the noodles with the spiralizer. You can simply slice/cut however you like if you don’t have one.
      Heat a pan on medium/high heat, add 1 TBS olive oil to coat pan, add zucchini and a pinch of salt. Saute for about 3-4 min or until tender. (drain excess water if it doesn’t cook out) Enjoy! 🙂

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