Turkey Bolognese with Zucchini (Printable)
Ground turkey and herbs simmered in tomato sauce, served over tender zucchini noodles with fresh parsley.
# What You'll Need:
→ Bolognese Sauce
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1 pound ground turkey
07 - 1 can (14 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 1/2 cup low-sodium chicken broth
15 - 1 tablespoon balsamic vinegar
16 - 2 tablespoons fresh parsley, chopped
→ Zucchini Noodles
17 - 4 medium zucchini
18 - 1 tablespoon olive oil
19 - Salt and black pepper, to taste
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery; cook for 5 to 6 minutes until softened.
02 - Add ground turkey to the skillet, breaking it up with a spoon. Cook for 5 to 7 minutes until browned and fully cooked.
03 - Stir in tomato paste, oregano, basil, thyme, and chili flakes if using. Cook for 1 minute to release the aromas.
04 - Add crushed tomatoes, chicken broth, balsamic vinegar, salt, and pepper. Stir well, reduce heat to low, and simmer uncovered for 20 to 25 minutes, stirring occasionally until thickened.
05 - Spiralize zucchini into noodles (zoodles).
06 - Heat olive oil in a large nonstick pan over medium-high heat. Sauté zucchini noodles for 2 to 3 minutes until tender yet slightly crisp. Season with salt and pepper and drain any excess liquid.
07 - Plate zucchini noodles and spoon turkey sauce over the top. Garnish with fresh parsley.
# Cooking Tips:
01 -
- It tastes indulgent and deeply flavored without weighing you down afterward.
- Your zucchini won't turn into mushy regret if you time the sauté just right.
- Ground turkey absorbs the sauce's richness while keeping things honest and wholesome.
02 -
- Don't skip the tomato paste toasting step; those 60 seconds transform the entire flavor profile from bright to deeply savory.
- Zucchini noodles release moisture as they cook, so sauté them quickly and drain well, or they'll waterlog your beautiful sauce.
- If your sauce seems too thin after simmering, keep it on low heat for another few minutes rather than cranking up the temperature and risking burned edges.
03 -
- If you're short on time, pre-chop your vegetables the night before and store them in an airtight container; the soffritto will still build beautifully when you're ready to cook.
- A splash of whole milk stirred in during the last 5 minutes transforms the sauce into something almost luxurious, rounding out acidity without making it feel heavy.