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Vine-Ripened Tomato Turkey Bolognese with Zucchini Noodles

  • Cooking time30 min
  • Prep time10 min
  • Portions 4
recipe image Vine-Ripened Tomato Turkey Bolognese with Zucchini Noodles


  • 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


      1. 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.
      2. Add ground turkey and cook, breaking up chunks with wooden spoon, until no longer pink.
      3. 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.
      4. 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.