Wheat Germ Turkey Bolognese Sauce

Wheat Germ Turkey Bolognese Sauce Recipe

Wheat germ is a nutritious, healthier alternative to regular pasta or bread. Don't get frightened by its healthy, power-food label. Plain wheat germ tastes delicious; it has a nutty, slightly sweet taste and works wonderfully in both savory and sweet dishes. 

I prepared this wheat germ dish with a turkey Bolognese sauce. Once you get comfortable with the ingredient, feel free to get creative!


Yields: 8 servings

12 ounces toasted wheat germ
10 ounces ground turkey, rinsed
6 tablespoons olive oil
1 yellow onion, thinly sliced
1 clove garlic
1 sprig oregano
1 teaspoon paprika
1 teaspoon cayenne powder
1½ tablespoons salt
1 small carrot, diced
1 celery stalk, peeled and diced
2 tablespoons plain yogurt
2 cups store-bought marinara sauce
1 cinnamon stick
½ teaspoon nutmeg, freshly grated
4 tablespoons fresh parsley, chopped
1 teaspoon black pepper, freshly ground


How to make Bolognese sauce:

Heat 2 tablespoons of oil in a pot. Add the onions and cook until golden brown. Increase the heat. Add the whole sprig of oregano, ¼ teaspoon nutmeg, the cinnamon stick and ½ teaspoon of paprika. Once the paste is fragrant, decrease the heat and add the carrots, celery and chopped basil. Transfer to a platter.

Bring the heat back to high and add the ground meat. Separate the turkey into small chunks until the meat changes color; add the yogurt and red chili powder. Season with salt and pepper. Stir the meat occasionally. Add both the marinara sauce and the reserved vegetables. Wait for the mixture to reach a full boil, then immediately turn the heat down to a gentle simmer. Cover with a lid and cook for about 30 minutes. Adjust seasoning. Remove and discard the cinnamon stick and sprig of oregano, if possible.

Boiling the wheat germ:

Fill a saucepan with cold water. Bring to a boil. Add the wheat germ. As soon as the water returns to a boil, add 1 teaspoon of salt, reduce the heat to medium-high and cook for about 15 minutes. Test, using a fork; it should be slightly tender but still firm. Drain the wheat germ thoroughly using a medium-mesh sieve (do not rinse) and let the liquid evaporate.


In a large non-stick sauté pan, heat the rest of the olive oil. Add the garlic and cook until fragrant.. Add the wheat germ. Stir well. Season with salt and pepper. Cover with the Bolognese sauce. Mix until evenly distributed.

Serve warm. You could serve Parmesan cheese on the side (I didn't).

Bon appétit!


The acidity from the yogurt acts like a meat tenderizer.

Published By: Jacqueline Pham on October 8, 2013.


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