No Carb Turkey Bolognese: A Healthy, Flavorful Alternative

 No Carb Turkey Bolognese

By: The Feisty Italian

This delectable no-carb turkey Bolognese is both simple and rewarding, offering a rich, flavorful dish that's perfect for a healthy lifestyle. OK, I know what you're thinking, "Italian food without pasta??" Terrible, right? It can be done, friends. For those of us who truly enjoy food but don't enjoy extra pounds, you will love this recipe. By carefully following these steps, you can create a sauce that marries the savory taste of browned meat with the aromatic blend of sautéed onions and garlic. The addition of tomato paste and milk enriches the sauce, while a sprinkle of cheese and a generous amount of basil elevate the dish to new heights. For those looking to keep it low-carb, spiralized vegetables make an excellent substitute for pasta, providing a light and satisfying base for the hearty sauce. Whether you're meal prepping or enjoying a cozy dinner at home, this no-carb turkey Bolognese is sure to impress and become a staple in your culinary repertoire. A few simple pantry ingredients can go a long way. Let’s get started.

Recipe:

1-1.25 lbs of ground turkey meat

2 -cans of tomato paste

½ - a white or yellow onion (diced)

1- large zucchini (can be substituted for yellow or spaghetti squash or 2 carrots)

1- large tomato (beefsteak, vine ripe or 2 plum, diced)

¾- cup of milk

1- tablespoon of butter

¼-cup of parmesan cheese

Seasonings:

Basil, parsley, garlic, salt, and pepper

I like to use ground turkey for this recipe, but you can use whatever ground meat you have in your freezer, which will work. For the “pasta”

I prefer to use a Zucchini however, you can use a carrot or spaghetti squash. All can work great.

For the Sauce:

Step 1: Using a deep saute pan, add some olive oil. You only need enough to coat the pan after rotating it. 

Step 2: Add your ground meat of choice and brown. Then, remove the meat and discard the liquid.

Step 3: Return the pan to the stove and add a little more olive oil and the butter. Add the onions and saute for 3 minutes. Add the garlic (to taste)

Step 4: Add the tomato paste and milk to the pan. Whisk to combine. (more milk or chicken stock can be added to create a thinner consistency.)

Step 5: Return the meat and tomatoes to the pan)

Step 6: Add the cheese and seasonings to taste (I recommend heavy on the basil)

Cover the pan and simmer on low for about 30 minutes, stirring often.

Step 7: Utilizing a spiralizer, spiral cut your vegetable of choice.

Step 8: Add the veggies to the pan and allow them to steam until they have the desired texture.