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Turkey Roast Bolognese

By Chef Rich Smice, Performance Foodservice – Thoms Proestler Serves: 40

Use a turkey thigh roast or leftover turkey to make this delicious bolognese sauce.

Turkey Roast Bolognese


  • 1 turkey thigh pot roast
  • 4 pounds Roma pasta, penne
  • 1 #10 can Roma pasta sauce
  • 1/4 cup Roma Italian Seasoning
  • 1 bottle red wine
  • 1 quart West Creek cream, heavy
  • 1 large Peak Fresh Produce onion(s) (finely diced)
  • 1 Tbsp. oil


Pull turkey roast apart into finely shredded pieces. Set aside. Put stock pot of water on stove, bring to boil, add pasta and cook for 8 minutes. Drain and run under cold water. Put onions and oil in stock pot. Cook onion until translucent. Add sauce and seasoning. Bring to very slow boil. Add wine and heavy cream. Simmer for ½ hour. Add turkey roast and simmer for 10 minutes. Add pasta to stock pot, then serve.