Total Time: 40 Mins

Prep: 10 mins

Cook: 30 mins

Yield: 4-6 Servings

INGREDIENTS: 

• 2 lbs. lean ground turkey
• 1 tablespoon of olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes (or more if you like it spicy)
• 6 large zucchinis
• 1 medium onion
• 1 (8-ounce) jar tomato sauce
• 1/2 cup red wine
• 3 garlic cloves, minced
• 1/2 cup Parmesan cheese, grated

DIRECTIONS: 

In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in your meat and let it brown, breaking up meat with a wooden spoon. Add in the oregano, salt, pepper, red pepper flakes, and minced garlic and sauté for less than a minute (you never want to brown your garlic for it will become bitter). Once meat is browned pour in your tomato sauce and red wine. Cover and simmer for 15 minutes, stirring occasionally. You can always serve your Turkey Bolognese a top the old-fashioned spaghetti or you can go completely gluten-free and make Zoodles (Zucchini Noodles). You do not need to peel the zucchini. Using a spiralizer shred your zucchini noodles and blanche them in hot water for 60 seconds then drain. Serve your Zoodles topped with your Turkey Bolognese sauce and shredded Parmesan cheese.

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