Turkey Bolognese with Sweet Potato Noodles

Lately I’ve been all about easy yet healthy weeknight meals. I’m actually thinking about making an entire section of this blog dedicated to them because I feel like I could post one a week! I don’t know how it will look yet but I feel like they need to be more searchable. Any ideas are welcome.

Let me know if you’d like to see that happen and, if so, any specific recipes you’d like my take on.

My go-tos lately have been rice bowls with peanut sauce,  slow cooker chicken taco bowls, and the turkey bolognese I’m sharing today. I try to buy as many veggies pre-chopped (or spiralized in this case as possible).

With the baby, I’m usually exhausted by 6pm and the thought of chopping onions makes me want to take a nap, which in turn had me giving up and ordering in too often. Once I started spending an extra few dollars on pre-chopped onions and other vegetables, I ended up saving money in the long run because we ordered in less.

For this recipe, I’ve noted what you can buy pre-prepared but if you have more time, it’s obviously not necessary.

This dish is delicious and hearty but is gluten free and dairy free (unless you add parm on top). Pro tip: DON’T use butternut squash noodles. I tried it last week and they just fell apart and were so mushy. The sweet potato holds out much better in my experience.

Turkey Bolognese with Sweet Potato Noodles
Serves 4

Ingredients:
– 2 tablespoons, olive oil
– 1 yellow onion, chopped (or pre-chopped)
– 1 large carrot, chopped (or pre-chopped)
– 2-3 cloves garlic, minced (I use a garlic press)
– 1 teaspoon, dried oregano
– 1 1/2 pounds ground turkey
– 1/2 cup red wine
– 1 28-ounce can, crushed tomatoes
– Salt and red pepper flakes to taste
– 2 large handfuls, spinach leaves
– Grated parmesan, for topping
– Fresh basil leaves, for topping
– 1 package, sweet potato noodles (or one large sweet potato that you spiralize yourself)

Directions:
Sautée the chopped onion and carrot on medium heat in 2 tablespoons of olive oil in a large sauce pot or dutch oven until translucent, about 8 minutes.
Add garlic and oregano, and give it a quick stir.
Add turkey and stir, breaking up with a wooden spoon as you go
Add wine and cook until the liquid is mostly absorbed.
Add tomatoes, salt, and red pepper flakes and give it a good stir.
Turn heat down to low and cover the pot, leaving a small opening.
Cook for at least 30 minutes but up to 2 hours, stirring occasionally.
10 minutes before you’re ready to eat, sautée the noodles in olive oil and heavily season with salt and pepper.
While noodles are cooking, add spinach to the sauce and stir.
Plate the noodles topped with sauce followed by parmesan and fresh basil (optional).
Enjoy!

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