Turkey Bolognese

with Brussels Sprouts and Garlic Focaccia Toast

Easy | 30 min

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Contains: Barley, Milk, Sulphites, and Wheat.

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Italian Parsley
Asiago Cheese
Brussels Sprouts
Red Pepper Flakes
Onion Diced 1/4"
Italian Ground Turkey
Fire Roasted Tomatoes
White Cooking Wine
Focaccia Sandwich Bun
Tomato Paste
Spice Blend
Basil Dried, Italian Seasoning Blend, Roasted Garlic Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 802
Fat 36g
Protein 49g
Carbohydrates 67g

Cooking Directions


TIP:  Leave some butter on the counter ahead of time, or use the microwave to soften butter for a few seconds. You'll need it for Step 3.


Roast Brussels Sprouts
- Turn oven on to 375°F.
- Line a baking sheet with foil.
- Wash Brussels sprouts, trim stems and cut into quarters.
- Transfer Brussels sprouts to baking sheet. Toss with 1 tbsp. olive oil, and salt and pepper to taste.
- Place baking sheet in oven and set a timer for 12 minutes.
- When timer goes off, toss Brussels sprouts and place back in oven for 12-15 minutes, until crispy and tender.


Start Bolognese Sauce
- Heat 1 tbsp. olive oil in a large skillet over medium.
- Drain Italian ground turkey and pat dry with paper towel.
- Once hot, add turkey to skillet. Cook for 3-4 minutes, breaking up with a wooden spoon, until browned.
- Add onion to skillet. Cook for 4-5 minutes, or until tender and golden.


Toast Garlic Focaccia
- Meanwhile, cut focaccia buns in half.
- Spread buns with 2 tbsp. butter and half of the garlic.
- Season with black pepper to taste.
- When tossing Brussels sprouts the second time in Step 1, place garlic bread in oven with buttered side up. Toast for 8-10 minutes, or until edges are golden and crispy.


Finish Bolognese Sauce
- Add tomato paste, spice blend and remaining garlic to skillet. Cook for 1 minute or until fragrant.
- Add white cooking wine and scrape skillet with a wooden spoon to break up any browned bits.
- Add crushed tomatoes and reduce heat to medium-low. Cook for 10-12 minutes, or until Brussels sprouts are ready to serve.
- Just before serving, stir in half of the parmesan cheese. Season with salt and pepper to taste.


Plate + Serve
- Wash Italian parsley and pick and chop leaves.
- Divide roasted Brussels sprouts onto plates. Top with Bolognese sauce.
- Garnish with Italian parsley and remaining parmesan cheese.
- Serve garlic toast on the side.
- Enjoy!

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