Turkey Veggie Bolognese

I love this recipe for a quick, delicious bolognese sauce. You can throw in any veggies and any chopped meat you like. I used carrots, celery and zucchini this time because that is what I had in the house. I used chopped turkey because I’m trying to serve less red meat, and it marries great with all the other flavors. I made this before I left on a college visit, and it lasted those I left behind for two dinners. Larry said they all really loved it. It would be great with garlic bread and a nice pinot noir.

If you have a family of 5 or less, you can probably get away with 1/2 this recipe. I fed six and had plenty of leftovers for another meal.

Time: 20-30 minutes
Cost: less than $25 (remember, you should get 2 meals out of this quantity)

– 2 lb ground turkey … $6.00
– 1 1/2 cups chopped onion (about 2 medium onions) … $1.60
– 5 large garlic cloves (more to your taste) … $.25
– 1 cup chopped carrots … $1.50
– 1 cup chopped celery (about 5 stalks) … $1.00
– 1 large or 2 small zucchini chopped … $3.00
– 2 tablespoons olive oil
– 1 28 oz can of chopped tomatoes (Tuttoroso) … $1.30
– 1 28 oz can of peeled plum tomatoes  (Tuttoroso) … $1.30
– 2 lb pasta of your choice, I like Barilla gemelli with bolognese sauce … $3.00 Or you can use gluten free pasta, I use a chick pea one that is packed with protien
– shaved parmesan cheese $5.00
– few dashes of Adobo seasoning
– salt and pepper to taste

Boil and salt water for pasta.

Saute the onion and garlic in the olive oil for 2 minutes. Meanwhile, chop the carrots and celery.

Add the turkey, and sauce over medium heat for 4 minutes.

Add the carrots and celery and cook for 1-2 minutes.

Add the zucchini, cook for 1 minute while opening your cans of tomato.

Add both cans of tomato, chopping up the whole tomatoes with your wooden spoon. You can use 2 cans of chopped tomato, but I like the texture you get from the bigger tomatoes.

Add pasta to your boiling water.

Sprinkle some Adobo seasoning, cook for about 10 minutes. Salt and pepper to taste.

Drain pasta when done and add to sauce.

Serve with shaved parmesan cheese and crushed red pepper for those who like a little spice.

Tip: Make extra sauce, freeze it without the pasta. Defrost in fridge and add to fresh pasta for a quick, easy meal.


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Author: Karen Latimer

Dr. Latimer is a Family Physician and Wellness & Parenting Coach. She works with parents who want to feel more confident when helping their children and coaches young adults to help them better navigate college life and transitions. Contact her at drkarenlatimer@gmail.com to learn more. She is the author of two Audible Originals, Take Back the House -- Raising Happy Parents and Worry Less, Parent Better. She is also the co-founder of the app that makes your life easier and puts social in a healthier place -- List'm.


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