Crock Pot Turkey Bolognese Sauce with Zucchini Noodles

Crock Pot Turkey Bolognese Sauce

For an easy weeknight dinner serve this slow cooker turkey Bolognese sauce with zoodles.

Ingredients

For sauce

  • 1 28- ounce can organic tomato puree
  • 1 6- ounce can organic tomato paste
  • 1/2 cup chicken stock
  • 1 tablespoon olive oil
  • 2 teaspoons Italian herb blend
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 3 cloves garlic minced
  • 2 small carrots diced
  • 1 small onion diced
  • 1 pound ground turkey

For zucchini noodles

  • 3 – 6 medium zucchini

Instructions

To make sauce

  • Add all sauce ingredients except turkey to slow cooker and stir to combine.
  • Cut ground turkey into cubes, add to slow cooker, and cover with sauce. Do not stir.
  • Cook on low for 6-8 hours.
  • Once the sauce is done, use a potato masher to break up the ground turkey into small chunks.

To make zucchini noodles

  • Spiralize zucchini (1/2 – 1 medium zucchini per serving). 
  • Heat one tablespoon olive oil in large frying pan over medium heat. Cook zucchini until warmed through but still firm, about 3 minutes.

Notes

Variations: serve the sauce over roasted spaghetti squash or other spiralized veggie noodles.  

Nutrition

Calories: 231kcal | Carbohydrates: 27g | Protein: 24g | Fat: 5g | Cholesterol: 42mg | Sodium: 743mg | Potassium: 1602mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4840IU | Vitamin C: 49.6mg | Calcium: 84mg | Iron: 4.7mg

Full recipe here.

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Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.