Turkey Bolognese with Zucchini Noodles
- 1 lb Ground turkey 85/15
- 1 cup Cherry Tomatoes
- 1 White Onion
- 4 Zucchini
- 2 tbsp Garlic Cloves
- 32 oz Chicken or Vegetable stock, no salt added
- 1 tsp Oregano
- 1/2 tsp Red Pepper Flakes
- 1/4 cup Dried Basil
- 1/4 tsp Cayenne
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Bay Leaves
- 28 oz No salt added crushed tomatoes
- 1/4 lb Spaghetti
- 2 tbsp Olive Oil
- Add the olive oil to a large deep frying pan and turn to med-high heat. Once hot, add onions, garlic and turkey and cook until turkey is lightly browned and just about fully cooked through.
- Now we're going to deglaze* the pan. Turn the heat as high as it will go and cook for about 30 seconds or until everything begins to stick to the pan and looks like it's just about to begin burning. Once you reach this point, grab a wooden spoon in one hand and the chicken stock in the other and poor in the stock while simultaneously scraping the bottom of the frying pan to lift up all of the bits and pieces that got stock.*(If this seems challenging, don't worry about deglazing. Just at the chicken stock into the pan and leave it at that!)
- Add all of your dried herbs and spices (leave out the fresh basil), crushed tomatoes and cherry tomatoes and simmer on low for 1.5 – 2 hours.
- While the turkey is continues to simmer, bring a large pot water to a boil, reduce to a light boil and add in the spaghetti. When the spaghetti is a little more than half way done, add your zucchini noodles and continue to boil until the actual spaghetti is al dente. Strain the pot, toss in some olive oil so your pasta doesn’t stick and set aside until turkey is done simmering.
- Once the turkey mixture has simmered down and is only left with a little liquid, toss in the basil and the noodles and cook for an additional 2-3 minutes. Serve hot topped with a little parmesan cheese.