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Bring a boost of flavour and meaty texture to your classic Bolognese sauce by replacing a portion of the turkey with mushrooms. We use a combination of sliced and finely chopped mushrooms so the flavour is layered and utterly delicious!

Spaghetti with Turkey Mushroom Bolognese
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  • 2 tbsp olive oil, divided
  • 1 cup sliced white or brown mushrooms plus 2 cups finely chopped white or brown mushrooms
  • Kosher salt
  • 1 Ontario onion, finely chopped
  • 3 celery stalks, finely chopped
  • 2 large Ontario carrots, finely chopped
  • 3 large garlic cloves, grated
  • 10 oz. mushrooms, finely chopped
  • 1 lb ground turkey breast
  • 3 tbsp tomato paste
  • 1 cup dry red wine
  • 28 oz canned, crushed tomatoes
  • 1 cinnamon stick
  • ½ tsp sugar
  • 1 cup milk
  • 1 lb whole-wheat spaghetti
  • Optional: grated Parmesan cheese


  1. Warm a tablespoon of oil in a large Dutch oven set over medium heat.
  2. Add 1 cup sliced mushrooms, season with salt and sauté, stirring often, until browned, about 5 minutes. Transfer mushrooms to a plate and set aside.
  3. Add the remaining oil to the pot, as well as the onion, celery and carrots. Season with a teaspoon of salt, sauté until softened, stirring often, for 3 to 5 minutes. Add the garlic, stir and cook for 30 seconds more.
  4. Add 2 cups of finely chopped mushrooms and the turkey to the pot and season with a teaspoon of salt. Break up the turkey with the back of a wooden spoon until the pieces are the same size as the vegetables, and cook until browned, about 5 to 7 minutes.
  5. Stir in the tomato paste until the meat and vegetables are well coated and cook for 1 minute. Add the wine and bring to a boil. Reduce the heat to medium low and simmer until almost evaporated.
  6. Add the crushed tomatoes, cinnamon stick and sugar. Bring to a boil, reduce to a simmer, cover with a lid and cook for 45 minutes, stirring occasionally. Add the milk and stir well. Simmer for another 30 minutes.
  7. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain well.
  8. Check the sauce for seasoning and adjust as needed. Stir in the cooked sliced mushrooms.
  9. Divide the pasta evenly between the plates and top with a large spoonful of sauce. Top with grated Parmesan cheese, if desired.

Thanks to our partner Windmill Farms for generously sharing this recipe with us!

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