Creamy Turkey Bolognese
Gluten-free friendly or classic—the choice is yours!
- Wheat
- Milk
Rich, creamy beef Bolognese simmers with tomatoes, aromatics, and a touch of dairy for extra silkiness, then gets spooned over your choice of springy cavatappi or velvety polenta. We include both options, so you can customize plates to fit your household—pasta for some, polenta for others. Served with tender carrots and a shower of Parmesan, it’s a cozy, satisfying dinner that feels slow-cooked but comes together easily on a weeknight.
Ingredients
3 ounce
Carrot
14 ounce
Marinara Sauce
10 ounce
Ground Turkey
1 unit
Precooked Polenta
6 ounce
Cavatappi Pasta
(Contains: Wheat)
6 tablespoon
Cream Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Parsley
Not included in your delivery
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
If making pasta, bring a large pot of salted water to a boil.
Wash and dry produce.
Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 8-11 minutes. Drain.
Heat a small pot over medium heat. Add polenta and ⅓ cup water (⅔ cup for 4 servings). Mash until mostly smooth, 30-60 seconds.
Whisk in two packets cream cheese and 2 TBSP butter (four packets cream cheese and 4 TBSP butter for 4); cook, whisking occasionally, until thickened, 3-4 minutes. Season with a big pinch of salt and pepper. TIP: If polenta seems thick, add water 1 TBSP at a time until it reaches desired consistency.
Keep covered off heat until ready to serve.
While pasta and/or polenta cook, heat a drizzle of oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.
Increase heat under pan with carrot to medium high and add another drizzle of oil. Push carrot to one side.
Add beef* to empty side of pan. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Sprinkle with Italian Seasoning; cook, stirring, until beef is cooked through, 4-6 minutes more. Season generously with salt and pepper.
Stir carrot and beef to combine.
Stir in marinara and ⅓ cup water (½ cup for 4 servings). Reduce to a simmer and cook until sauce has slightly thickened, 3-4 minutes.
Reduce heat to low. Stir in one packet cream cheese (two packets for 4) until thoroughly combined.
Add half the parsley and 1 TBSP butter (2 TBSP for 4); stir until butter has melted. Season with salt and pepper.
If you made pasta, in a large bowl, toss drained cavatappi with 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper until butter has melted.
Divide your choice of pasta or polenta between bowls and top with Bolognese. Top with Parmesan and remaining parsley. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers found this dish really tasty, with the polenta option being particularly well-received.
- Ease of prep: Many appreciated the flexibility to try the sauce over both polenta and pasta in one meal.
- Suggestions: Consider topping with ricotta for an extra creamy touch 🧀.
