Turkey Bolognese With Voodles Recipes

TURKEY BOLOGNESE WITH VOODLES

Turkey Bolognese with Voodles image

Provided by Katie Lee Biegel

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 pound ground turkey (I like ground skinless dark meat)
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1 teaspoon Italian seasoning
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
1 large carrot, finely chopped
1/2 yellow onion, finely chopped
2 tablespoons chopped fresh parsley
About 8 zucchini (I use 1 to 2 zucchini per person, depending on their size)
Nonstick cooking spray or a drizzle of olive oil, for the skillet
Kosher salt and freshly ground black pepper
Grated Parmesan, for garnish

Steps:

For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley.
For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer.
Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
Add a few tablespoons of grated Parmesan and serve.

TURKEY BOLOGNESE

Turkey Bolognese image

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan

Steps:

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

LOW-FAT TURKEY BOLOGNESE

Low-fat turkey bolognese image

Swap your usual beef mince with turkey to reduce the fat content of this classic Italian sauce and serve with wholemeal pasta

Provided by Lucy Netherton

Categories Main course

Time 55m

Number Of Ingredients 11

Ingredients

400g lean turkey mince (choose breast instead of thigh mince if you can, as it has less fat)
2 tsp vegetable oil
1 large onion, chopped
1 large carrot, chopped
3 celery sticks, chopped
250g pack brown mushroom, finely chopped
pinch of sugar
1 tbsp tomato purée
2 x 400g cans chopped tomato with garlic & herbs
400ml chicken stock, made from 1 low-sodium stock cube
cooked wholemeal pasta and fresh basil leaves (optional), to serve

Steps:

Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.
Add the oil and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking.
Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it.

Nutrition Facts : Calories 267 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium

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