Turkey Bolognese with Voodles

Total Time:
1 hr 25 min
15 min
1 hr 10 min

6 to 8 servings

  • Bolognese:
  • 1 pound ground turkey (I like ground skinless dark meat)
  • One 16-ounce can tomato sauce
  • One 6-ounce can tomato paste
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 large carrot, finely chopped
  • 1/2 yellow onion, finely chopped
  • 2 tablespoons chopped fresh parsley
  • Voodles:
  • About 8 zucchini (I use 1 to 2 zucchini per person, depending on their size)
  • Nonstick cooking spray or a drizzle of olive oil, for the skillet
  • Kosher salt and freshly ground black pepper
  • Grated Parmesan, for garnish
  • Special equipment: a julienne peeler or spiral slicer

  • 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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    Recipe courtesy of Ina Garten