Turkey Bolognese
Ingredients
- ¼ cup olive oil
- 1 onion, chopped
- 5 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 lb ground turkey (can use meat of choice or omit)
- 3 cups marinara sauce
- ½ cup fresh basil, chopped
- salt & pepper, to taste
- prepared pasta, of choice (I use gluten free, but can use any, including zucchini noodles)
- ½-1 cup coconut milk (can sub heavy cream or pasta water)
Instructions
- Warm the oil over medium heat, then add onion and garlic and sauté until translucent.
- Add the carrot and celery and sauté until the vegetables are tender.
- Add the turkey and cook until browned, then add in the marinara sauce.
- Add in the basil, salt and pepper.
- Decrease the heat to medium-low and simmer for 15 minutes, stirring often.
- While the sauce simmers, cook the pasta according to the box instructions.
- A little at a time, pour in the coconut milk, heavy cream or pasta water to the sauce and toss to coat. To reach you desired consistency, you are welcome to use it all, use less or even add more.
- Serve the sauce over pasta and enjoy!
Notes
To store any leftovers, package the pasta and sauce separately.
To reheat any leftovers, add the sauce to a pan on the stove and gently heat it with a little coconut milk, heavy cream or even broth. Then, add in the pasta to gently heat it as well.