Turkey Bolognese over Zoodles

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This hearty meat sauce will hide the fact that your spaghetti is not actually pasta!

Yields4 Servings
 ½ cup Chopped Celery
 ¾ cup Peeled and Chopped Carrots
 2 tbsp Light Olive Oil
 3 Clove Garlic, crushed
 1 Medium Onion, diced
 ½ lb Ground Turkey
 2 tsp Oregano Flakes, optional
 1 cup Tomato Sauce (homemade or purchased)
 Salt and Pepper, to taste
 3 Medium Zucchinis, spiralized using the fine blade
1

Place the chopped carrots and celery in a food processor and pulse until finely chopped.

2

Put a large skillet over medium heat and add in the olive oil and garlic. Cook for 30 seconds and then add in the onions. Cook onions for 2 Minutes or until they begin to soften; add in carrot and celery mixture and cook for 1 Minute, stirring.

3

Push the vegetables to one side of the skillet and add in the ground turkey, crumbling the meat. Break up the meat further with a spatula or wooden spoon. Add in 1/2 tsp oregano flakes if using and cook the meat until it is no longer pink.

4

Combine the vegetables with the turkey in the skillet. Add the tomato sauce and season generously with salt and pepper. Bring to a boil and then lower heat and let simmer for 15 to 20 Minutes or until sauce is completely reduced.

5

Add in the zucchini pasta and mix thoroughly to combine. Cook for about 2 Minutes or until zucchini softens and heats through. Divide among 4 bowls and serve.

Category,

Ingredients

 ½ cup Chopped Celery
 ¾ cup Peeled and Chopped Carrots
 2 tbsp Light Olive Oil
 3 Clove Garlic, crushed
 1 Medium Onion, diced
 ½ lb Ground Turkey
 2 tsp Oregano Flakes, optional
 1 cup Tomato Sauce (homemade or purchased)
 Salt and Pepper, to taste
 3 Medium Zucchinis, spiralized using the fine blade
Turkey Bolognese over Zoodles

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