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
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
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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