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Vine-Ripened Tomato Turkey Bolognese with Zucchini Noodles
Cooking time30 min
Prep time10 min
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
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.