For an easy weeknight dinner serve this crock pot turkey Bolognese sauce with zucchini noodles.
This paleo take on Bolognese sauce couldn’t be easier. Just dump everything in the slow cooker in the morning. And spiralize the zucchini noodles when you get home.
What makes this recipe so easy is not browning the meat first. The turkey goes in the crock pot raw. The key to getting the right texture is leaving the ground turkey in chunks while it cooks. Just cover it with the sauce—don’t mix it in completely (I learned this the hard way). When you break it up after it cooks, it creates a texture more like traditional meat sauce.
I use my homemade herbes de Provence for the Italian herb seasoning here. The blend of Mediterranean herbs works in this dish as long as there is no lavender in it.
I also love this turkey Bolognese over spaghetti squash roasted whole in the oven, it gives it a little bit of extra sweetness.
- 1 28-ounce can organic tomato puree
- 1 6-ounce can organic tomato paste
- ½ cup chicken stock
- 1 tablespoon olive oil
- 2 teaspoons Italian herb blend
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ⅛ teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 2 small carrots, diced
- 1 small onion, diced
- 1 pound ground turkey
- Add all ingredients except turkey to slow cooker and stir to combine.
- Cut ground turkey into cubes, add to slow cooker, and cover with sauce. Do not stir.
- Cook on low for 6-8 hours.
- Once the sauce is done, use a potato masher to break up the ground turkey into small chunks.
Spiralize zucchini (1/2 - 1 medium zucchini per serving). Heat one tablespoon olive oil in in large frying pan over medium heat. Cook zucchini until warmed through but still firm, about 3 minutes.