Zoodles with Turkey Bolognese
This is one of my all-time favorite weeknight dinners. I like to make it on afternoons when I’m working from home, or doing chores around the house, and let it simmer for a few hours. The longer you let this simmer, the more refined and delicious the flavors become. Swapping zoodles for traditional pasta, and using ground turkey instead of beef, makes this a lean, (mostly) plant-based meal that still feels hearty and decadent. The Bolognese sauce also stores and freezes well, which makes this perfect for meal prep.
· 2 tablespoons olive oil
· 1 cup white onion-finely chopped
· 1 cup celery-finely chopped
· 1 cup carrots-peeled and finely chopped
· 1 cup white mushrooms-finely chopped
· 1 pound ground turkey
· 4 cloves garlic-minced
· 1/4 teaspoon crushed red pepper flakes
· 1 cup dry red wine
· 1 (28-ounce) can crushed tomatoes
· 2 tablespoons tomato paste
· Kosher salt and freshly ground black pepper
· 1 pound zucchini noodles-salted and dried with paper towels
· 1/4 cup heavy cream
· 1/2 cup freshly grated parmesan cheese, plus extra for serving
1. In a large, heavy-bottomed pan, heat the olive oil over medium high heat. Once the oil is hot and shimmering, add the onion, carrot, mushrooms, and celery and cook until softened, about 4 minutes.
2. Add the ground turkey, garlic, and crushed red pepper and cook until the turkey has just browned, about 5 minutes.
3. Pour the wine into the skillet and deglaze the pan, stirring to scrape up any browned bits. Add the crushed tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes, or as long as 4 hours.
4. When you are preparing to serve, add the cream and stir to combine. Season to taste with salt and pepper and simmer for an additional 5 minutes.
5. While the sauce simmers, bring a large pot of water to a boil, add a tablespoon of salt, and a splash of oil. Add the zucchini noodles and cook for one minute, then strain.
6. Portion out the zoodles between 4 bowls and top each with a half cup of sauce. Serve warm with a generous sprinkling of freshly grated parmesan cheese.