Tuscan Bolognese
A rich, veggie-packed turkey or beef bolognese served over spaghetti squash, pasta, or zucchini noodles.
- Serves 4
- ~590 kcal
- 46g protein
46g
protein
41g
Carbs
31g
fat
10g
fiber
With pasta (~680 kcal): 49g protein · 58g carbs · 31g fat · 10g fiber
With zucchini noodles (~560 kcal): 47g protein · 32g carbs · 30g fat · 9g fiber
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1½ lbs lean ground turkey or lean grass-fed beef
- 1 medium onion, diced
- 2 carrots, finely diced
- 8 oz mushrooms, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- ½ cup dry red wine, optional
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- Sea salt and freshly ground black pepper
- Fresh basil or parsley, chopped, for garnish
- Serve with (choose one): 6 cups cooked shredded spaghetti squash, 6 oz dry lentil/chickpea/brown rice pasta, or 8 cups raw zucchini noodles
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the ground meat and cook until browned, breaking it into crumbles. Transfer to a plate.
In the same pan, sauté the onion, carrots, and mushrooms for 6–8 minutes, until softened.
Add the garlic and cook for 1 minute.
Stir in the tomato paste and cook for another minute.
If using wine, add it now and simmer for 2–3 minutes.
Return the meat to the pan.
Add the crushed tomatoes, Italian seasoning, oregano, salt, and pepper.
Bring to a gentle simmer and cook for 20–30 minutes, stirring occasionally.
Serve over spaghetti squash, pasta, or zucchini noodles.
Garnish with fresh basil or parsley.
Eat well, on purpose
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