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Crock Pot Turkey Bolognese Sauce with Zucchini Noodles

Inspired by Lisa Wells from Cook Eat Paleo

PREP TIME

10 mins

COOK TIME

6 hrs

TOTAL TIME

6 hrs 10 mins

SERVINGS

6 servings

CUISINE

Italian

CALORIES

231 kcal

Ingredients

FOR SAUCE
  • 1 Pound LM Meat ground turkey
  • 1 28- ounce can organic tomato puree
  • 1 6- ounce can organic tomato paste
  • 1/2 cup chicken stock
  • 1 tablespoon olive oil
  • 2 teaspoons Italian herb blend
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 3 cloves garlic minced
  • 2 small carrots diced
  • 1 small onion diced
FOR ZUCCHINI NOODLES
  • 3 – 6 medium zucchini

Instructions

To make sauce
1

Add all sauce ingredients except turkey to slow cooker and stir to combine.

2

Cut ground turkey into cubes, add to slow cooker, and cover with sauce. Do not stir.

3

Cook on low for 6-8 hours.

4

Once the sauce is done, use a potato masher to break up the ground turkey into small chunks.

To make zucchini noodles
1

Spiralize zucchini (1/2 – 1 medium zucchini per serving).

2

Heat one tablespoon olive oil in large frying pan over medium heat. Cook zucchini until warmed through but still firm, about 3 minutes.