SIMPLE TURKEY BOLOGNESE WITH SPAGHETTI AND ZUCCHINI NOODLES
turkey bolognese
▢ 2 ½ tablespoons extra virgin olive oil
▢ ½ medium yellow onion, diced
▢ 2 garlic cloves, minced
▢ 2 large carrots, scrubbed and diced
▢ 1 pound ground turkey
▢ 1 tablespoon oregano, minced
▢ 1 tablespoon tomato paste
▢ ½ cup whole milk
▢ 1 (28 ounce) can whole tomatoes
▢ pinch sugar
▢ salt and pepper to taste
assembly
▢ 2 zucchini, cut into thin noodles (easiest using a peeler with ‘teeth’)
▢ 5 ounces dry spaghetti
▢ Freshly grated Parmesan for serving
INSTRUCTIONS
Place a large skillet over medium heat. Once skillet is hot, add oil.
Add onion and garlic to skillet and saute for 4 to 5 minutes or until onions are barely translucent.
Add carrots and continue to saute for about 3 minutes. Season with salt and pepper.
Add ground turkey to skillet and brown, 3 to 4 minutes, breaking turkey up with a wooden spoon.
Add oregano and tomato paste and stir into skillet and cook for an additional minute.
Reduce heat to medium-low and stir in milk. Allow mixture to simmer together until slightly reduced, 6 to 7 minutes. Season with salt and pepper.
Add tomatoes and sugar into skillet and stir together. Break tomatoes up with a wooden spoon and continue to stir together.
Simmer Bolognese for 15 to 20 minutes or until thickened but still saucy. Adjust seasonings, cover and remove from heat. Set aside.
Fill a pot with water and bring to a boil over high heat. Add a small handful of salt, followed by pasta, and boil until al dente, 6 to 8 minutes. With 1 minute left of cooking the pasta, add the thin cut zucchini to the pasta and stir together.
Drain pasta and zucchini and pour into a large pasta bowl or individual plates.
Top pasta and zucchini combo with bolognese and finish with more grated Parmesan. Serve.
Calories: 465kcal
Carbohydrates: 53g
Protein: 38g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 65mg
Sodium: 401mg
Potassium: 1483mg
Fiber: 8g
Sugar: 17g
Vitamin A: 6797IU
Vitamin C: 40mg
Calcium: 166mg
Iron: 5mg
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