TURKEY BOLOGNESE WITH ZUCCHINI NOODLES
Provided by Ali Maffucci
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil a large skillet over medium-high heat. Once oil is shimmering, add in the carrots, onion, and celery. Cook until the vegetables soften and then add in the red pepper flakes, half of the garlic and let cook for 30 seconds or until fragrant.
- Push the veggies to one side of the skillet and then add in the ground turkey, crumbling with a wooden spoon. Season the meat with oregano, salt, pepper, and the rest of the garlic. Cook the meat until browned and then combine the veggies with the meat.
- Pour the sauce over the meat and veggie mixture and stir until combined. Season again with salt and pepper. Let cook for 5-7 minutes to let veggies and meat soak up the sauce and the flavors to develop. Reduce heat to low, cover, and keep hot while you continue with the recipe.
- Once you add the sauce to the pan, heat a large non-stick skillet over medium-high heat. Once pan heats, add the zucchini noodles and cook for 5 minutes or until cooked to your preference (3-5 minutes for al dente, 5-7 minutes for a softer noodle.) When done, drain into a colander and pat dry. You may need to do this in batches, if you don't have a large enough wok/skillet.
- Divide the noodles onto plates, top with the turkey meat sauce and garnish with parmesan cheese, if using.
TURKEY BOLOGNESE WITH VOODLES
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
- For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
- Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
- Add a few tablespoons of grated Parmesan and serve.
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- In a dutch oven or large skillet over medium-high heat, brown ground turkey, onion, carrot, and garlic until meat is no longer pink and veggies are lightly caramelized, stirring occasionally.
- Reduce heat to medium and slowly add red win to deglaze the pan, scraping up browned bits with a spoon. Stir in tomato paste until incorporated, then add crushed tomatoes.
- Bring sauce to a simmer over medium heat, then slowly stir in half-and-half. Season with salt and pepper to taste and add basil. Keep sauce warm until ready to serve.
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- Heat olive oil in a non-stick skillet over medium heat. Add garlic and onion, and cook until soft, about 2 minutes.
- Add ground turkey, and cook until no longer pink, breaking the meat into small pieces with a wooden spoon as it cooks. Drain liquid (if any). Season with salt and pepper.
- Stir in tomato passata and oregano. Cook on high until bubbly then reduce to medium-low and simmer uncovered for 15 minutes, stirring from time to time until most of the liquid has evaporated.
- While the sauce is cooking, prepare your zucchini pasta with your Spiralizer. Using scissors, cut the zucchini noodles to make them shorter and easier to eat.
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