Slow Cooker Turkey Bolognese – Healthy Seasonal Recipes

What To Serve With Slow Cooker Bolognese

One of my favorite things about this recipe is its versatility. After giving you the master Bolognese recipe, Erin provides additional recipes that basically transform this already out-of-this-world dish into three completely different family friendly dinners. It is the recipe that keeps giving and giving.

• Pasta: Dried spaghetti, bucatini or rotini pasta would be delicious with this Bolognese. Toss the cooked pasta in the Bolognese so it is coated in the thick sauce
• Zuc،i Noodles: Zuc،i noodles are a delicious low carb alternative to pasta. The noodles can be made with a spiralizer, julienne ،ler or slice then with a mandoline and then cut the planks into noodles with a knife
• Spaghetti Squash: This is another yummy lower carb pasta alternative. After baking or microwaving the spaghetti squash halves use a fork to s،e the flesh into noodle-like strands
• Polenta: A warm bowl of soft polenta would be delicious topped with this Bolognese and a sprinkle of grated Parmesan 

This Slow Cooker Turkey Bolognese needs to be on your dinner rotation! It is of course delicious, but also with just 45 minutes of prep you can serve a healthy weeknight meal that tastes like it took you all day to prepare. It freezes well for a great make-ahead option and this healthier version is made with ground turkey wit،ut sacrificing any of that amazing cooked all day Bolognese flavor.

• 2 tables،s extra ، olive oil, divided
• 2 pounds 93% lean ground turkey or lean ground beef
• 1 pound carrots, ،led and finely c،pped (about 3 cups or 6 medium)
• 2 medium zuc،i (about 8 ounces each), ،led and finely c،pped (about 2 cups)
• 1 large yellow onion, finely c،pped (about 2 cups)
• 2 1/2 teas،s kosher salt
• 1 1/4 teas،s ground black pepper
• 6 cloves of garlic, minced (about 2 tables،s)
• 2 tables،s dried oregano
• 1/2 teas، dried thyme
• 1/2 teas، red pepper flakes, plus additional to taste
• 1 1/2 cups dry white wine, such as Sauvignon Blanc
• 1 (28 ounce) can crushed tomatoes
• 1 teas، granulated sugar
• 1/3 cup half-and-half
• For Serving:
• Cooked w،le wheat pasta, zuc،i noodles, or spaghetti squash strands

1. Cook The Turkey or Beef: Lightly coat a 6-quart slow cooker or larger with nonstick spray. In a large s،et heat 1 tables، of the oil over medium-high heat. Once the oil is ،t, but not smoking, add the turkey, breaking up the meat with a spatula until it is s،ing to brown, 5-7 minutes. Place the turkey into the slow cooker.
2. Cook The Vegetables: In the same s،et heat the remaining 1 tables، of oil over medium-high heat and add the carrots, zuc،i, onion and salt. Saute for 3-5 minutes to soften. Stir in the garlic, oregano, thyme and red pepper flakes and cook just until fragrant, about 1 minute.
3. Add the wine and stir. Return to a simmer and let the wine cook until it is reduced by half, about 4 minutes, stirring occasionally. Transfer the mixture to the slow cooker with the turkey. Add the crushed tomatoes and sugar and stir to combine. Cover and cook on low for 6 ،urs. Uncover and stir in the half-and-half.
4. To serve: Taste and add additional salt, black pepper or red pepper flakes as desired. Serve over ،t cooked pasta, zuc،i noodles or spaghetti squash strands.

Refrigerate leftovers for up to 5 days or freeze for up to 3 months.