2. Turkey Bolognese
Create a leaner bolognese with ground turkey instead of beef. With our fantastic recipe, you’ll wonder why you didn’t try the turkey alternative sooner.
INGREDIENTS
1-1/2-lbs. Ground turkey.
3-cups low-sodium marinara sauce.
12-oz. Whole-wheat linguine pasta.
2-tablespoons coconut oil.
1-onion, diced.
2-stalks celery.
3-cloves minced garlic.
2-teaspoon dried oregano.
2-teaspoons dried thyme.
1-teaspoon ground nutmeg.
1-teaspoon ground cinnamon.
1-tablespoon fresh basil, chopped.
grated Parmesan
Crushed Himalayan pink salt and cracked black pepper.
METHOD
Place a skillet over medium heat. Add the coconut oil and let it melt. Toss in the celery, onion, and garlic – cook until translucent. Add the oregano, thyme, cinnamon, and a pinch of salt and pepper. Continue cooking for 1-minute.
Add the ground turkey to the skillet and break it up using a wooden spoon. Allow the turkey to cook for 5-minutes until no longer pink. Add the marinara sauce to the skillet along with the water and reduce heat to simmer for 25-minutes.
While the turkey cooks, take a large saucepan and place over high heat. Add 4-cups of water along with a pinch of salt and bring the water to boil. Add the pasta and reduce the heat. Cover the saucepan and let the pasta cook for 15-minutes until soft.
Drain the pasta and toss with nutmeg. Remove the turkey from the heat and cover the pasta. Sprinkle with basil and parmesan before serving.