This is my third dish from the “Pasta Passport” recipes I developed for Parents Magazine — and it’s also one of my favorites! I have such vivid memories of my mother making a similar dish when I was a kid, pouring the warm sauce over spaghetti and topping it with grated parmesan cheese. Her sauce would simmer for hours, filling our house with the smell of fresh herbs, garlic and tomatoes. My brother and I mispronounced it “Pa-Scetti” and my kids call it as “bo-lo-nase”. Whatever you decide to call it, you’ll be happy when the entire family is calling it “delicious”!


Fettuccine Bolognese

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Author: Catherine McCord
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 1 Medium onion, diced
  • 2 Garlic cloves, minced
  • 1 lb Lean Ground Turkey Meat
  • 1 Tsp kosher salt
  • 1 Large Carrot, grated
  • 1 28 ounce Can Chopped Tomatoes with juice
  • 1 Tbsp Italian herbs
  • 3 Tbsps tomato paste
  • 1/3 Cup parmesan cheese
  • 1 Pkg Fettuccine, cut in half


Sodium: 860mg | Sugar: 9g | Fiber: 7g | Cholesterol: 85mg | Calories: 670kcal | Fat: 13g | Protein: 42g | Carbohydrates: 97g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


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