Turkey Bolognese with Voodles

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


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.
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