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.