This turkey bolognese is another recipe I adapted from a wonderful non-diet healthy lifestyle retreat for women in Vermont that I used to work for. In addition to playing around with the herbs and additions, I’ve made it low-starch by recommending you use it to top roasted cauliflower in place of linguine (although a whole grain pasta of your choice is also fine if you’re not following a diabetic diet.) The interesting thing is that when you eat for health it oftentimes yields natural weight loss results, too. Contact me to learn more, and enjoy!
Makes 4 servings
Turkey Bolognese Ingredients
1 x-large head cauliflower OR 3 servings whole grain pasta
1 small sweet onion, chopped
Lots of fresh garlic (~ 6-10 medium cloves), minced
1/8 tsp ground red pepper
1 1/2 tsp fennel seed
1 pound ground organic turkey
1/2 jar (24 oz) prepared low-sugar pasta sauce
1 tsp dried oregano leaves
1 tsp dried basil leaves
1/2 bunch (~ 1 large fistful) fresh basil leaves, cut into strips
Toppings: grated Parmesan cheese, capers, and/or sliced Kalamon olives
Turkey Bolognese Directions
- If you’re using cauliflower: Roast the cauliflower ahead of time: Preheat oven to 450 degrees F and lightly grease a large roasting dish. Cut the cauliflower into bite-size florets and sprinkle with sea salt. Roast for 30 mins, stir, and roast 15 min more.
- If you’re using linguine: Cook according to package directions.
- Heat a very small amount of olive oil in a dutch oven over medium heat. Saute the onion, garlic, red pepper, and fennel seed until the onion is translucent, about 5-8 minutes.
- Add the ground turkey and cook until no longer pink.
- Add remaining ingredients except toppings and simmer over low heat for 10-15 minutes.
- Serve sauce over your choice of roasted cauliflower or whole grain pasta, and sprinkle with cheese, capers, and olives, as you like.
