Turkey Bolognaise with Zucchini Spirals
Serves: 4
Time: 60 minutes
I love a bit of nourishing comfort food from time to time, so even though we are being extra conscious of the healthy factor doesn’t mean we can’t enjoy some comfort foods. Substitute normal pasta for some extra veggies by adding zucchini spirals, and where I would usually use two cans of tomatoes I am instead using extra water to stretch it out. The result is still delicious and feels super clean too so a double win. If you don’t have a spiraliser you can slice the noodles by hand just use a good peeler to peel long strips then carefully cut those strips into spaghetti lengths (I had to do this because my spiraliser is packed away in storage whoopsie). I have added parmesan tonight and it is the only time we use dairy this week but if your feeling hardcore then leave this out.
Leftovers
Lunch tomorrow the exact same as dinner.
What you'll need
1 brown onion
5 cloves of garlic
4 sprigs of thyme
500g of turkey mince
1 can of whole peeled tomatoes
4 large fat zucchini
1 large bag of baby rocket
2 bunches of asparagus
From the Pantry
olive oil
salt and pepper
fresh parmesan (optional)
Prep and Cook
Cook Bolo
Peel and finely dice the onions and the garlic and roughly chop the thyme removing any large stalks. Saute in a large pot with a teaspoon of olive oil until soft. Add half your turkey mince to the onions and saute until brown with some salt and pepper, add the remaining turkey and again cook with some salt and pepper until browned. Open the tomatoes and add to the pot crushing them by hand as you go, then fill the can 2/3’s with water and swill out any tomato and add to the pot. Bring up to the boil then turn down to a simmer and cover with a tight-fitting lid and let cook for 45 minutes, stirring occasionally. You want the sauce to reduce and have a lovely thick consistency.
Make Spirals
Use either a julienne peeler or a spiraliser to turn your zucchini into spaghetti. Or if you have neither then carefully peel strips of zucchini using a potato peeler and lay them out flat and slice into long thin strips.
Add the baby rocket to your zucchini and set aside.
Cook Asparagus
Snap the woody ends off the asparagus, heat a large fry pan with a teaspoon of olive oil. Add the asparagus to the pan and season with salt and pepper. Toss occasionally till the asparagus is nicely charred and cooked through. Remove from the heat.
Plate it Pretty
Once the bolognaise is ready, toss the zucchini spirals and rocket together with some salt and pepper and place large handfuls on the plate, lay approx. 4 asparagus spears beside each and top with a couple of large spoonful’s of the bolo mix, grate over some fresh parmesan and top with cracked pepper.
Enjoy!
Leave it Raw
I like to have the spirals raw, I find that when you mix the hot bolo all through the spirals the break down enough, just make sure the turkey bolo is nice and hot when you serve it.
Lunch tomorrow
Tomorrow’s lunch is exactly the same as dinner but without the asparagus (unless you still have some). This one can be eaten cold but tastes better with a quick heat in the microwave.