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Rosé Turkey Bolognese
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Rosé Turkey Bolognese

Rosé Turkey Bolognese

with Cheesy Garlic Toast

This Rosé Turkey Bolognese is a great way to sneak some lean meat into your dinner! All of the staples for a delicious North American Bolognese sauce are here, and to sweeten the deal even further we've got some cheesy garlic ciabattas on the side to make sure none of that delicious sauce gets left behind!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

250 g

Ground Turkey

370 mL

Crushed Tomatoes with Garlic and Onion

113 g


170 g


(Contains Wheat)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Chicken Broth Concentrate

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 unit

Ciabatta Roll

(Contains Gluten)

56 mL


(Contains Milk)

56 g

Baby Spinach

3 unit

Garlic, cloves

Not included in your delivery

1 tbsp


¼ tsp


¼ tsp


3 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1180 kcal
Fat54 g
Saturated Fat26 g
Carbohydrate121 g
Sugar25 g
Dietary Fiber10 g
Protein53 g
Cholesterol220 mg
Sodium2020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Large Pot
Baking Sheet
Small Bowl


Cook turkey

Before starting, remove 3 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Preheat the oven to 450°F. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. While turkey cooks, peel, then mince or grate garlic.

Cook spaghetti

Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.

Start sauce

While spaghetti cooks, add mirepoix, half the garlic and 1 tbsp butter (dbl for 4 ppl) to the pan with turkey. Cook, stirring often, until mirepoix softens slightly, 2-3 min.

Finish sauce

Stir in crushed tomatoes, cream, broth concentrate, balsamic glaze and reserved pasta water. Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 4-6 min. Remove the pan from heat. Add 1 tbsp butter (dbl for 4 ppl) and spinach. Stir until spinach wilts, 1-2 min.

Make cheesy garlic toast

While sauce cooks, combine remaining garlic and 1 tbsp butter (dbl for 4 ppl) in a small bowl. Season with salt, to taste. Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over ciabatta. Sprinkle cheese onto top. Bake in the middle of the oven until cheese melts, 1-2 min. (TIP: Keep an eye on them so they don't burn!)

Finish and serve

Add sauce to the pot with spaghetti, then toss to combine. Divide spaghetti between plates. Serve cheesy garlic toast alongside.