Turkey Bolognese with Zucchini (Printable version)
Lean turkey in a rich tomato sauce with tender zucchini noodles for a nutritious, low-carb dish.
# What You'll Need:
→ Meats
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1 can (28 oz) crushed tomatoes
08 - 4 medium zucchinis, spiralized into noodles
→ Liquids
09 - 2 tbsp olive oil
10 - 1/2 cup low-sodium chicken broth
→ Seasonings
11 - 2 tbsp tomato paste
12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 1/2 tsp dried thyme
15 - 1/2 tsp crushed red pepper flakes (optional)
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
18 - Fresh basil leaves, chopped
19 - Grated Parmesan cheese (omit for dairy-free)
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, celery, and red bell pepper. Cook, stirring occasionally, until vegetables soften, about 5-6 minutes.
02 - Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Add ground turkey, breaking it apart with a spoon. Cook until fully browned and no longer pink, about 5-7 minutes.
04 - Mix in tomato paste, dried oregano, dried basil, dried thyme, and crushed red pepper flakes. Cook while stirring for 1 minute.
05 - Pour in crushed tomatoes and chicken broth. Add bay leaf and season with salt and pepper to taste. Bring to a gentle simmer.
06 - Lower heat, partially cover skillet, and simmer sauce for 25-30 minutes, stirring occasionally until thickened. Remove bay leaf before serving.
07 - Pat spiralized zucchini noodles dry using paper towels to remove excess moisture.
08 - For a tender texture, lightly sauté zucchini noodles in a dry skillet over medium heat for 2-3 minutes without overcooking.
09 - Portion zucchini noodles into bowls and top with turkey Bolognese sauce. Garnish with fresh basil and Parmesan cheese if desired, and serve immediately.
# Expert advice:
01 -
- The sauce is so rich and aromatic that nobody misses the cream or cheese, even though it's completely dairy-free.
- It comes together faster than you'd expect for something that tastes like it's been tending itself on the stove.
- You can make a big batch and have leftovers that taste even better the next day.
02 -
- Don't skip browning the turkey properly—it develops flavor that a quick cook can't give you, and the difference is noticeable.
- Taste the sauce before serving and adjust the seasoning; what tastes bland at a simmer often needs one more pinch of salt once it thickens.
- If your zucchini noodles are large or watery, salt them lightly and let them sit for 10 minutes, then pat them dry—it removes excess moisture that would water down your sauce.
03 -
- Brown your turkey with a little patience; rushing this step means a more granular, less cohesive texture that doesn't carry the sauce as beautifully.
- If your sauce tastes a bit flat even after seasoning, a teaspoon of balsamic vinegar or a pinch of sugar can round it out without making it taste sweet.