This lightened up version of Bolognese sauce will not have you missing the cream or butter that is typically added to a traditional sauce. My version is 100% family friendly, in fact this is what I prepare for my kids several times a month. Plus, my recipe makes plenty for leftovers and even some to store away in the freezer for another meal!

Total prep & cook time: 30 to 35 minutes

Makes: Approximately 12 cups

Ingredients:

• Cooking spray or olive oil

• ½ large Spanish onion, finely chopped

• 1 bell pepper, finely chopped

• 3 to 4 garlic cloves, minced

• 2 carrots, peeled and finely chopped

• 2.5 pound 97% to 99% Lean Ground Turkey

• 1 cup chicken broth

• 2 cups crushed tomatoes or tomato sauce

• Salt and pepper

• 2 teaspoon Italian seasoning

• Bay leaf

• ½ cup chopped parsley

• Scallions (optional)

• Grated parmesan cheese for serving

Directions:

1. Heat a large Dutch oven over medium-high heat. Spray with cooking spray or drizzle with olive oil. Add onion, pepper, garlic and carrot, add a pinch of salt. Cook until soft, about 3 to 4 minutes.

2. Add in turkey, using a wooden spoon break up turkey, tossing frequently. Continue to cook for about 10 minutes. Season with 1 teaspoon salt and ½ teaspoon pepper.

3. Stir in broth, tomatoes, bay leaf, Italian seasoning. Cover and simmer for 10 minutes, stirring halfway through.

4. Before serving remove bay leaf and stir in parsley. Serve over pasta and top with chopped scallions and grated parmesan cheese.

Tip: May be stored in the refrigerator for 3 to 4 days. Freeze any remaining sauce.

 

Nutrition Information per 1 cup serving sauce:

150 Calories; 7g Carbohydrate; 24g Protein; 2.25g total fat; 2g Fiber; 264mg Sodium