This hearty sauce is made with lean ground turkey, vegetables, and crushed tomatoes for a cozy, lighter twist on a classic. Freezer-friendly and perfect for weeknights.
Yield: 7cups
Prep Time: 10 minutesmins
Cook Time: 50 minutesmins
Total Time: 1 hourhr
Ingredients
1Tbspextra-virgin olive oil
1poundlean ground turkey, 90 to 94% lean
½cupcelery, finely diced (1 stalk)
½cupcarrots, finely diced (1 small)
1large onion, finely diced (2 cups)
1cupred bell pepper, finely diced (1 medium)
1 to 1 ½cupsreduced-sodium chicken broth
1(28 ounce)can crushed tomatoes
4 to 5teaspoonsItalian seasoning
Salt and pepper to taste
Whole grain pasta
Optional garnish: Torn fresh basil leaves and Parmesan cheese
Instructions
In a heavy bottom pot or Dutch oven, warm the olive oil over medium-high heat. Add the turkey and cook, stirring frequently to break it up, about 6 minutes. Add the vegetables and cook for about 8 minutes, stirring frequently (mist with oil spray if the mixture becomes too dry). Veggies will begin to soften and caramelize.
Add 1 cup of broth, crushed tomatoes, and Italian seasoning. Be sure to scrape the bottom of the pan while stirring to combine all the ingredients. Bring to a gentle boil and reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally.
Remove lid and cook for another 10 minutes, adding additional broth if needed to reach desired consistency. You want to create a thick rich sauce. Season with salt and pepper to taste. Spoon over pasta and garnish with optional Parmesan and basil.
The sauce will last up to 4 days in the fridge or you can freeze for up to 2 months in an airtight container.
Notes
Nutrition provided for 1 cup of Bolognese sauce. If enjoying over pasta, add about 100 calories per half-cup.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.