Description
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 without sacrificing any of that amazing cooked all day Bolognese flavor.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil, divided
- 2 pounds 93% lean ground turkey or lean ground beef
- 1 pound carrots, peeled and finely chopped (about 3 cups or 6 medium)
- 2 medium zucchini (about 8 ounces each), peeled and finely chopped (about 2 cups)
- 1 large yellow onion, finely chopped (about 2 cups)
- 2 1/2 teaspoons kosher salt
- 1 1/4 teaspoons ground black pepper
- 6 cloves of garlic, minced (about 2 tablespoons)
- 2 tablespoons dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon 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 teaspoon granulated sugar
- 1/3 cup half-and-half
- For Serving:
- Cooked whole wheat pasta, zucchini noodles, or spaghetti squash strands
Instructions
- Cook The Turkey or Beef: Lightly coat a 6-quart slow cooker or larger with nonstick spray. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot, but not smoking, add the turkey, breaking up the meat with a spatula until it is starting to brown, 5-7 minutes. Place the turkey into the slow cooker.
- Cook The Vegetables: In the same skillet heat the remaining 1 tablespoon of oil over medium-high heat and add the carrots, zucchini, 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.
- 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 hours. Uncover and stir in the half-and-half.
- To serve: Taste and add additional salt, black pepper or red pepper flakes as desired. Serve over hot cooked pasta, zucchini noodles or spaghetti squash strands.
Notes
Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 2/3 cups
- Calories: 140
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 13 g
Keywords: Bolognese, Slow Cooker Bolognese, Slow Cooker Turkey Bolognese