Veggie-Loaded Turkey Bolognese
This veggie-loaded turkey bolognese is a family favorite at our house and a great way to get extra veggies in at dinner. You can add extra marinara sauce if you prefer. Serve it over spaghetti or try serving it over zoodles, spaghetti squash, quinoa, or rice. h, and I also recommend making a double or even triple batch so that you have leftovers on hand! It works great in a thermos with pasta for lunch!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- 2 celery stalks, diced
- 2 carrots, grated
- 1 pound ground turkey
- 1 zucchini, grated
- 3/4 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon dried basil
- Freshly ground pepper to taste
- 3 tablespoons tomato paste
- 1/2 cup reduced-sodium chicken stock (optional, not needed if you use more marinara sauce)
- 4-8 ounces marinara sauce (we like Rao's; add more or less to preference)
Instructions
- Heat olive oil in a large saute pan or Dutch oven over medium heat. Add onion and saute for 2-3 minutes.
- Add the garlic, celery, and carrots and saute for another 2-3 minutes.
- Add the turkey, stirring and breaking apart into little bits as it cooks, for about 5 minutes or until cooked through. Add the zucchini and continue to cook for another 2-3 minutes.
- Season with salt, pepper, oregano, and basil. Add the tomato paste, marinara sauce, and stock, and continue cooking for at least another 5 minutes but longer if you prefer. (You can leave it simmering with a lid for half an hour or so, but may need to add more stock). Taste and adjust seasoning as needed.
Notes
Suggestions:
- Adjust veggies to preference; if missing an ingredient that's ok, it will still be great!
- Pile in even more veggies: mushrooms, spinach, and parsnips would all be delish.
- Go spicy and add red pepper flakes.
- Go vegan and add cooked chickpeas and red lentils instead of turkey and veggie broth instead of chicken broth.