Turkey Bolognese with Zucchini Noodles
with green beans
Our version of the classic Italian meat-based red sauce is lighter than the original thanks to the use of ground turkey. The result is still a classic, comforting sauce that is great over zucchini noodles.
Smarts: This recipe makes a double batch of bolognese. Reserve half to use in Thursday's meal or freeze it for another use.
Smarts: This recipe makes a double batch of bolognese. Reserve half to use in Thursday's meal or freeze it for another use.
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Cuisines
Ingredients
Turkey Bolognese (for 2 nights):
- Carrots - 8 oz , diced
- Onions, medium - 1 , chopped
- Garlic - 4 cloves , chopped
- Turkey, ground - 2 lbs
- Salt - 1 tsp
- Oregano, dried - 1 tsp
- Black pepper - 1/2 tsp
- Red pepper flakes - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Thyme, fresh leaves - 2 tsp
- Tomato sauce - 4 cups
Turkey Bolognese with Zucchini Noodles:
- Zucchini - 12 oz , turned into 'noodles' with a spiralizer or sliced into ribbons
- Oil, cooking - 1 Tbsp
- Turkey Bolognese (ingredients listed separately) - ~3 cups
Lemon Green Beans:
- Green beans - 1 lb , trimmed
- Lemon juice - 2 tsp
Prep
- Carrots / Onions / Garlic / Green beans - Prep as directed. Combine carrots and onions in one container. Store garlic in a second container. Keep green beans separate. (Can be done up to 5 days ahead)
- Season turkey - Combine turkey with salt, oregano, black pepper and red pepper flakes. (Can be done 1 day ahead)
- Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.
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Make
- Heat a saute pan over medium-high heat. Add oil and then carrots and onions to heated oil. Saute until tender, 3 to 4 minutes. Add garlic and thyme leaves and saute for 1 minute more.
- Add seasoned turkey to aromatics. Break up with a wooden spoon and brown for ~5 minutes.
- Add in tomato sauce. Bring sauce to a simmer and then reduce heat and allow to continue cooking for ~10 minutes to let the flavors develop. Taste and season with some salt and pepper.
- While sauce simmers, heat a wok skillet over medium heat. Add oil (portion for the zucchini ) and zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
- Place green beans in a microwave safe container. Add 1 Tbsp / 15ml (for 4 servings; adjust if customizing) of water and sprinkle with some salt. Cover with a lid or damp paper towel and microwave for 2 to 3 minutes, depending on thickness of green beans.
- Squeeze lemon juice over green beans and season them with some salt.
- Reserve half the bolognese for Thursday’s meal.
- Spoon remaining bolognese over zucchini noodles. Enjoy with green beans on the side.
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