Recipe courtesy of Katie Lee Biegel

Turkey Bolognese with Voodles

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 20 min
  • Yield: 6 to 8 servings





Special equipment:
a julienne peeler or spiral slicer
  1. 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.
  2. For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
  3. 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. 
  4. Add a few tablespoons of grated Parmesan and serve.