Low Carb Turkey Bolognese
How to Make It
Step 1
Finely dice the onion, thinly slice the celery and thinly slice the garlic. Heat the olive oil in a skillet over a low/medium heat. Add the onion, garlic, and celery. Sweat gently for a few minutes until tender and fragrant.
Step 2
Add the ground turkey, tomato paste, Italian herbs, salt, and pepper to the skillet. Mix well to combine with the softened vegetables. Increase the heat to medium/high and cook the turkey until browned all over.
Step 3
Add the chopped tomatoes, beef stock, and vinegar to the skillet. Bring to a gentle boil. Stir well to combine and reduce to a simmer for 10 minutes to reduce the sauce right down.
Step 4
While the sauce is cooking, add the zucchini noodles to a large saucepan. Add two tablespoons of water and a pinch of salt and pepper. Set over a medium high heat and cook through for a few minutes until just tender. Do not overcook, as the zucchini will be mushy. Drain away any excess liquid.
Step 5
Divide the zucchini noodles between 4 serving bowls. Divide the bolognese sauce between the 4 bowls, mixing into the noodles. Top each bowl with a half tablespoon of grated parmesan cheese.
Ingredients
- Ground turkey – 17.5 oz
- Organic Zucchini Noodles – 4 cup
- Parmesan cheese, dry (grated) – 2 tbsp
- Celery – 1 large – stalk – 11″ to 12″ long
- Garlic – 1 clove
- Tomato paste – 1 tbsp
- Italian seasoning – 1 tsp
- Extra virgin olive oil – 1 tbsp
- Tomato, canned – 1 cup
- Balsamic vinegar – 1 tbsp
- Red onion – 0.5 small
- Beef broth, bouillon or consomme, homemade – 0.5 cup
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp