Crock Pot Turkey Bolognese Sauce with Zucchini Noodles
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.