Recipe: Coodles with Organic Turkey Bolognese

I love trying to eat healthy and "paleo". Coodles are my go-to these days! I feel like zucchini noodles get a little too watery. Coodles are sweet and just hold up better!

I have found many turkey bolognese recipes, but the flavor always falls short. I have finally concocted my own seasoning that makes excellent bolognese

Recipe

2 lbs of ground turkey
3 packs of Pomi Tomato Sauce
2 medium onions, diced
1 large carrot, diced
4 garlic cloves, diced small

Seasoning 

1/2 tsp cumin
1/2 tsp chili powder
1 tsp salt (add more if needed)
1 tsp italian seasoning
1 tsp crushed red pepper (add more or less)
1/2 tsp ancho powder
1 tsp aleppo powder (or crushed)
1 tsp granulated onion powder
1 tsp granulated garlic powder
1/2 tsp nutmeg
1/2 tsp paprika
1/2 tsp all spice
1/2 tsp red bell pepper powder (can be purchased at spice shop, optional)
1/2 tsp spanish chorizo seasoning (can be purchased at spice shop, optional)

Mix all of these in a small bowl.

3 basil leaves, torn
1 tsp worcestershire sauce

Directions

In olive oil, cook the onions, carrots, and garlic until the onions are translucent. Add the turkey and 1/2 of the seasoning blend till browned.

Once browned, add the tomato sauce, worcestershire and remaining seasoning blend. Simmer for 20 minutes and then add the torn basil leaves. If you feel as if you need more tomato sauce, add some! It's all preference.

Simmer for another 10-20 minutes.

Coodles

I used a julienne peeler for the coodles. Mix coodles in with the sauce for the "pasta" to get warm. Toss for about 10-20 seconds and serve immediately.

Recipe: Turkey Bolognese

I have found many turkey bolognese recipes, but the flavor always falls short. I have finally concocted my own seasoning that makes excellent bolognese

Recipe

2 packs of ground turkey
3 packs of Pomi Tomato Sauce
2 medium onions, diced
1 large carrot, diced
4 garlic cloves, diced small

Seasoning 

1/2 tsp cumin
1/2 tsp chili powder
1 tsp salt (add more if needed)
1 tsp italian seasoning
1 tsp crushed red pepper (add more or less)
1/2 tsp ancho powder
1 tsp aleppo powder (or crushed)
1 tsp granulated onion powder
1 tsp granulated garlic powder
1/2 tsp nutmeg
1/2 tsp paprika
1/2 tsp all spice
1/2 tsp red bell pepper powder (can be purchased at spice shop, optional)
1/2 tsp spanish chorizo seasoning (can be purchased at spice shop, optional)

Mix all of these in a small bowl.

3 basil leaves, torn
1 tsp worchestershire sauce

Directions

In olive oil, cook the onions, carrots, and garlic until the onions are translucent. Add the turkey and 1/2 of the seasoning blend till browned.

Once browned, add the tomato sauce, worchestershire and remaining seasoning blend. Simmer for 20 minutes and then add the torn basil leaves. If you feel as if you need more tomato sauce, add some! It's all preference.

Simmer for another 10-20 minutes to serve with your favorite pasta or zoodles!

Recipe: My Favorite Bolognese

I love making bolognese during the winter months. It's hearty and you can put it on top of pasta or zucchini noodles (if you are going for a healthier/paleo option). The flavors are so rich and the sauce is so vibrant. Most importantly, it serves great as a leftover dish for the week.

Recipe

1 tbs olive oil
1 lb of ground beef
1 medium onion
3 garlic gloves, minced
1 carrot, diced
2 celery stalks, diced
1 handful of fresh basil, roughly copped
2 tbs of fresh parsley, roughly chopped
1/2 can of crushed tomatoes
1/2 tbs Worcestershire sauce

Seasoning Blend

1/2 tbs salt (add more or less to your liking)
1 tbs cracked pepper
1/2 tbs crushed red pepper (we like our sauce spicy, but this can be optional)
1/2 tbs cumin
1 tbs roasted granulated garlic
1 tbs granulated onion
1/2 tbs dried oregano
2 bay leaves

Directions:

In a large, deep pan, add olive oil. Once hot, add your onion, garlic, carrot and celery (mirepoix) and cook for 8-10 minutes (until somewhat tender)

Add your ground beef with salt and pepper and saute for about 10 minutes till the pieces become slightly browned. Add the crushed tomatoes, Worcestershire sauce and seasoning blend and let cook for about 20-25 minutes. You want the meat to absorb as much flavor as possible. Add 1 tbs of fresh parsley with the basil and continue to cook for an extra 5 minutes.

Serve with the remaining parsley.