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:
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Cooking spray or olive oil
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½ large Spanish onion, finely chopped
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1 bell pepper, finely chopped
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3 to 4 garlic cloves, minced
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2 carrots, peeled and finely chopped
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2.5 pound 97% to 99% Lean Ground Turkey
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1 cup chicken broth
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2 cups crushed tomatoes or tomato sauce
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Salt and pepper
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2 teaspoon Italian seasoning
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Bay leaf
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½ cup chopped parsley
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Scallions (optional)
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Grated parmesan cheese for serving
Directions:
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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.
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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.
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Stir in broth, tomatoes, bay leaf, Italian seasoning. Cover and simmer for 10 minutes, stirring halfway through.
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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

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