Turkey Bolognese with Zucchini (Print Version)
Savory turkey sauce simmered with herbs paired with tender zucchini noodles for a light meal.
# What You Need:
→ Turkey Bolognese Sauce
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1.1 lb ground turkey
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon red pepper flakes (optional)
10 - 2 tablespoons tomato paste
11 - 1 can (14 oz) crushed tomatoes
12 - 1/2 cup low-sodium chicken broth
13 - Salt and freshly ground black pepper, to taste
14 - 1 tablespoon chopped fresh parsley (plus extra for garnish)
→ Zucchini Noodles
15 - 4 medium zucchini
16 - 1 tablespoon olive oil
17 - Salt and pepper, to taste
# How To Make:
01 - Heat 1 tablespoon olive oil in a large skillet or saucepan over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Add ground turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes.
03 - Stir in oregano, basil, red pepper flakes (if using), and tomato paste. Cook for 2 minutes to develop flavor.
04 - Add crushed tomatoes and chicken broth. Stir well and bring to a simmer. Reduce heat to low, cover partially, and let sauce simmer gently for 25–30 minutes, stirring occasionally. Season with salt, pepper, and fresh parsley.
05 - Spiralize zucchini to create noodles. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add zucchini noodles and sauté for 2–3 minutes until just tender. Season with salt and pepper.
06 - Serve zucchini noodles topped with turkey Bolognese sauce. Garnish with extra parsley if desired.
# Expert Tips:
01 -
- My husband who claims to only love traditional beef ragara actually went back for seconds and asked when I was making it again
- The zucchini noodles somehow manage to feel indulgent while keeping everything light enough for a weeknight without any pasta coma afterward
02 -
- Overcooking the zucchini noodles will turn them into watery mush, so watch them closely and pull them off the heat the moment they are just tender
- Letting the sauce simmer uncovered for the last few minutes helps it thicken slightly if it seems too thin
03 -
- Making a double batch of the sauce freezes beautifully for those nights when cooking feels impossible
- The sauce actually tastes better the next day, so do not hesitate to make it ahead