Turkey Bolognese with Zucchini

The first time I made this, my pasta-skeptical husband actually went back for seconds. There's something about the way turkey soaks up all those Italian herbs that makes you forget you're eating something lighter.

Last winter, I was meal-prepping Sunday lunches for the week and accidentally made double the sauce. My roommate called it the happiest mistake of our month because we ended up eating it for dinner three nights in a row without complaint.

Ingredients

• 1 lb (450 g) lean ground turkey: Turkey has this mild sweetness that lets the tomatoes and herbs really shine, plus it keeps things lighter than traditional beef
• 1 medium yellow onion, finely chopped: Finely chopped is key here so they melt into the sauce rather than staying in identifiable chunks
• 2 medium carrots, finely diced: These add natural sweetness that balances the acidity of the tomatoes
• 2 celery stalks, finely diced: The trifecta of onion, carrot, and celery is what gives Bolognese its signature depth
• 3 cloves garlic, minced: Fresh garlic makes such a difference here, don't be tempted to use the jarred stuff
• 1 red bell pepper, diced: This is my secret addition for extra sweetness and vibrant color
• 1 (28 oz/800 g) can crushed tomatoes: I like crushed tomatoes for that perfect sauce texture without needing to blend anything
• 4 large zucchini, spiralized into noodles: Look for zucchini that are straight and firm for the easiest spiralizing
• 2 tbsp olive oil: This helps all those vegetables develop that beautiful soft sweetness
• 1/2 cup (120 ml) low-sodium chicken broth: Keeps the sauce from getting too thick and adds another layer of flavor
• 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme: This classic Italian herb trio is non-negotiable for that authentic taste
• 1/4 tsp crushed red pepper flakes (optional): Just a subtle background warmth that makes everything pop
• Salt and freshly ground black pepper, to taste: Taste as you go, the turkey needs more salt than you might expect
• 1/4 cup freshly chopped parsley: Fresh parsley on top makes everything look and taste restaurant-worthy
• Grated Parmesan cheese (omit for dairy-free): If you can have dairy, don't skip this, it's the finishing touch

Instructions

Build your flavor foundation:

Heat olive oil in a large skillet or Dutch oven over medium heat, then add the onion, carrots, celery, and bell pepper, sautéing for 5 to 6 minutes until softened and fragrant

Wake up the garlic:

Add the minced garlic and cook for just 1 minute, stirring constantly so it doesn't burn, you'll know it's ready when that gorgeous garlic aroma fills your kitchen

Brown the turkey:

Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a wooden spoon until browned and cooked through

Create the sauce:

Stir in the crushed tomatoes, chicken broth, oregano, basil, thyme, red pepper flakes if using, salt, and pepper, then bring everything to a gentle simmer

Let it meld together:

Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally until the sauce thickens and all the flavors become best friends

Perfect the noodles:

While sauce simmers, heat a large nonstick skillet over medium-high heat, add zucchini noodles and sauté for just 2 to 3 minutes until slightly tender but still crisp

Bring it all together:

Serve the turkey Bolognese sauce over zucchini noodles and finish with parsley and Parmesan if you're using it

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This recipe became my go-to dinner for busy weeknights when I want something comforting but not heavy. The way the house smells while it simmers is pure happiness.

Making It Your Own

I've swapped ground chicken for the turkey when that's what I had on hand, and nobody could tell the difference. Sometimes I'll add a tablespoon of tomato paste in step four for an even deeper, richer flavor that feels more like traditional Bolognese.

Perfect Pairings

A crisp green salad with a simple vinaigrette cuts through the richness beautifully. If you're not strictly low-carb, some crusty whole grain bread to soak up the extra sauce is absolutely worth it.

Meal Prep Magic

This recipe is meal prep gold because the sauce freezes beautifully and the noodles take literally minutes to cook. I'll make a double batch of sauce and portion it out for the week.

• Spiralize your zucchini ahead of time but store them uncooked, wrapped in paper towels to absorb moisture
• The sauce keeps in the fridge for 4 days or freezes for up to 3 months
• When reheating, add a splash of broth if it looks too thick

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There's something deeply satisfying about a bowl of this on a busy weeknight, all the comfort of Bolognese without the food coma afterward.

Recipe FAQs

→ How do I prevent zucchini noodles from becoming soggy?

Sauté the zucchini noodles briefly, about 2–3 minutes, just until slightly tender but still crisp. Avoid overcooking to retain texture and prevent excess water release.

→ Can I substitute ground chicken for turkey?

Yes, ground chicken works well as an alternative, offering a similar texture and mild flavor in this preparation.

→ What herbs enhance the flavor of the sauce?

Oregano, basil, and thyme are used to build depth, season the sauce naturally, and complement the tomato base and turkey.

→ Is it necessary to add broth to the sauce?

Adding low-sodium chicken broth keeps the sauce moist and helps meld flavors during simmering without overpowering the dish.

→ How can I adjust the heat level in this dish?

Include or omit crushed red pepper flakes to tweak the spiciness according to preference.

→ What are some suggested serving ideas?

Pairing this dish with a crisp green salad or a glass of Chianti enhances the meal’s balance and complements its Italian influences.