Vine-Ripened Tomato Turkey Bolognese with Zucchini Noodles
Cooking time30 min
Prep time10 min
Servers 4
Ingredients
- 6 Tbsp. Brummel & Brown® Spread, divided
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 2 tsp. dried Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 ounces ground turkey
- 4 vine-ripened tomatoes, chopped, about 4 cups
- 1/4 cup white wine
- 1 lb. zucchini "noodles" or sweet potato noodles
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Melt 4 Tbsp. Brummel & Brown® Spread in large nonstick skillet over medium-high heat and cook onion, carrots, celery, garlic, Italian seasoning, salt and pepper, stirring occasionally, until vegetables are crisp-tender, about 7 minutes.
- Add ground turkey and cook, breaking up chunks with wooden spoon, until no longer pink.
- Stir in tomatoes and wine and bring to a boil over medium-high heat. Reduce heat and cook, covered, stirring occasionally, until vegetables are tender and sauce is slightly thickened, about 20 minutes.
- Meanwhile, melt remaining 2 Tbsp. Spread in another large nonstick skillet and cook zucchini "noodles", stirring occasionally, just until softened, about 1 minute. Serve noodles with sauce.
