Turkey Bolognese

About

This Keto dinner recipe is our low carb twist on a classic bolognese. Our Keto-friendly bolognese is prepared with tender celery, onion and garlic, ground turkey, tomato paste, Italian seasoning, chopped tomatoes, balsamic vinegar, beef stock and served over a bed of zucchini noodles with a topping of grated parmesan. This makes a delicious alternative to a classic beef-based bolognese.

What Kind of Turkey Meat Should I Use?

We have used ground turkey thigh meat for this low carb dinner recipe. Thigh meat is a great option when cooking with turkey as it carries more fats and flavor than white meat. This also helps ensure that the meat does not dry out during cooking. You can also use ground chicken thigh meat if preferred. Please be sure to adjust your macros to account for any changes made to the original recipe.

Can I Use Alternative Noodles?

We have used zucchini noodles for our low carb bolognese. Zucchini noodles are a great healthy spaghetti replacement and can be shop-bought or homemade. If preferred, you can serve the sauce over alternative Keto-friendly noodles. Thinly sliced and cooked cabbage is a great option, or you can use zero carb miracle noodles.

Ingredients

17.5 oz ground turkey
4 cup organic zucchini noodles
2 tablespoon parmesan cheese, dry (grated)
1 large – stalk – 11" to 12" long celery
1 clove garlic
1 tablespoon tomato paste
1 teaspoon italian seasoning
1 tablespoon extra virgin olive oil
1 cup tomato, canned
1 tablespoon balsamic vinegar
½ small red onion
½ cup beef broth, bouillon or consomme, homemade
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Finely dice the onion, thinly slice the celery and thinly slice the garlic. Heat the olive oil in a skillet over a low/medium heat. Add the onion, garlic, and celery. Sweat gently for a few minutes until tender and fragrant.
Add the ground turkey, tomato paste, Italian herbs, salt, and pepper to the skillet. Mix well to combine with the softened vegetables. Increase the heat to medium/high and cook the turkey until browned all over.
Add the chopped tomatoes, beef stock, and vinegar to the skillet. Bring to a gentle boil. Stir well to combine and reduce to a simmer for 10 minutes to reduce the sauce right down.
While the sauce is cooking, add the zucchini noodles to a large saucepan. Add two tablespoons of water and a pinch of salt and pepper. Set over a medium high heat and cook through for a few minutes until just tender. Do not overcook, as the zucchini will be mushy. Drain away any excess liquid.
Divide the zucchini noodles between 4 serving bowls. Divide the bolognese sauce between the 4 bowls, mixing into the noodles. Top each bowl with a half tablespoon of grated parmesan cheese.