Bolognese sauce is an Italian classic that is traditionally made with ground beef, carrots, and celery. However, I don’t eat beef and I also have a strong aversion to cooked carrots (I know, it’s weird. I’ve always hated them though). So I decided to try my own version with all the modifications to make it more tailored to my taste, and it turned out AMAZING! I’m not going to lie, I’d eat this pasta sauce out of a bowl like soup. Okay fine, I did. I ate it like soup the next day when there was no leftover pasta. No regrets!
This recipe is also flexible enough to easily make it vegan or vegetarian. Just replace the ground turkey with more veggies, the chicken stock with veggie stock, and nix the parmesan.
- Drizzle of olive oil
- 1 white onion, chopped
- 1 large zucchini, chopped
- 1 cup of chopped mushrooms
- 1 pound of ground turkey
- 2 heaping spoonfuls of minced garlic
- Salt and pepper to taste
- 1 or 2 pinches of red chili flakes
- 1/3 cup of red wine (plus more to taste)
- 1 28 oz can of crushed tomatoes
- 1 6 oz can of tomato paste
- 2 cups of chicken stock
- 1 tablespoon of Italian seasoning
- 5 servings of cooked gluten free pasta
- Parmesan (if you’re okay with dairy) and chopped basil to garnish
- Heat the olive oil in a large soup pot over medium heat. Once it’s hot, saute the chopped onion, zucchini, and mushrooms for about 4 minutes or until softened.
- Scoot the veggies to the edge of the pot and put the ground turkey in the middle. Season it with salt, pepper, and red chili flakes.
- Add in the red wine and minced garlic. Stir well.
- Add the crushed tomatoes, tomato paste, and chicken stock. Cover the pot, set the heat to low, and let it simmer for about 15 minutes, stirring occasionally to prevent burning.
- Dish it up on top of a big ol’ bowl of pasta, and garnish with some fresh shaved parmesan and chopped basil.
- Pour a glass (or 3) of the rest of that red wine 😉