An easy turkey bolognese sauce made with just a few basic ingredients and ready in less than 30 minutes. Served over zucchini pasta for a healthy and satisfying meal. Naturally gluten free and low carb.
Heat olive oil in a non-stick skillet over medium heat. Add garlic and onion, and cook until soft, about 2 minutes.
Add ground turkey, and cook until no longer pink, breaking the meat into small pieces with a wooden spoon as it cooks. Drain liquid (if any). Season with salt and pepper.
Stir in tomato passata and oregano. Cook on high until bubbly then reduce to medium-low and simmer uncovered for 15 minutes, stirring from time to time until most of the liquid has evaporated.
When the sauce is almost ready, add basil and cook for another 3 minutes. At this point the sauce should be thick and not watery anymore.
Turn off the heat and stir in parmesan cheese.
If prefer to eat my zucchini noodles raw, but if you prefer them cooked, add them in the skillet with the hot turkey bolognese and let them sit for 2-3 minutes. The heat of the sauce will be enough to cook them.
Variations and substitutions: