Turkey Bolognese with Zucchini (Print Version)
Lean ground turkey simmered in tomato sauce served atop fresh zucchini noodles for a healthy meal.
# Recipe Ingredients:
→ 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 tablespoons olive oil
10 - 1/2 cup low-sodium chicken broth
→ Seasonings
11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon 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 chopped onion, diced carrots, celery, and red bell pepper. Cook for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lean ground turkey, breaking it apart with a spoon. Cook for 5 to 7 minutes until browned and no longer pink.
04 - Mix in tomato paste, dried oregano, basil, thyme, and crushed red pepper flakes. Cook for 1 minute to combine flavors.
05 - Pour in crushed tomatoes and chicken broth, then add the bay leaf. Season with salt and black pepper. Bring mixture to a gentle simmer.
06 - Reduce heat to low and partially cover the skillet. Let simmer for 25 to 30 minutes, stirring occasionally until sauce thickens. Remove bay leaf before serving.
07 - While sauce simmers, spiralize zucchinis and pat noodles dry with paper towels.
08 - Lightly sauté zucchini noodles in a dry skillet over medium heat for 2 to 3 minutes until just tender, avoiding overcooking.
09 - Divide zucchini noodles between serving bowls. Top with turkey Bolognese sauce, garnish with fresh basil and Parmesan cheese if desired, and serve immediately.
# Expert Advice:
01 -
- It tastes indulgent and hearty without leaving you feeling stuffed or guilty afterward.
- The whole meal comes together in about an hour, which means you can have something restaurant-quality on a weeknight without the stress.
- Ground turkey simmered in a real sauce tastes nothing like the sad, dry chicken everyone assumes it does—this proves it.
02 -
- Don't overcook those zucchini noodles or they'll turn into a wet, mushy puddle—2 to 3 minutes is really all they need, and raw is actually brilliant if you like that fresh crunch.
- The bay leaf will get lost in the sauce if you're not paying attention, so keep track of it or you'll have a leaf in your teeth mid-bite, which I learned the hard way.
- Simmering the sauce low and slow for that full 25 to 30 minutes makes the difference between decent and genuinely delicious—don't try to rush it.
03 -
- Check your crushed tomatoes label—some brands are much more acidic than others, so taste as you go and adjust salt and seasoning accordingly.
- The secret to ground turkey that doesn't taste dry is keeping it moving in the pan as it cooks and not letting it sit and compress into one dense block.