keto Recipes

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.


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


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.


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


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.


By 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.