A simple, healthy recipe for Turkey Mushroom Bolognese, that can be made in a Slow Cooker or on the stove top. Flavorful and delicious!
How to ADD Depth to Bolognese Sauce:
- 1. Brown the onions
- 2. Brown the turkey
- 3. When adding the tomato paste, make a well in the pan, and saute it in oil until it deepens in color, for 2 minutes, before mixing it in.
- 4. Add a little soy sauce (or, as weird as it seems, a splash of fish sauce)
- 5. Add a parmesan rind to the bolognese
- 6. Add browned mushrooms, or even dried mushrooms to the slow cooker.
Hope you enjoy this healthier version of Bolognese! Let me know what you think in the comments below.
Slow Cooker Turkey Mushroom Bolognese- a lightened up version that is packed with flavor and depth. Simple easy healthy recipe!
- 1 ¼ pounds ground turkey
- 1 large onion -diced
- 6–8 cloves garlic- rough chopped
- 8 ounces mushrooms- sliced
- 2 carrots- diced
- 2 Celery stalks – diced
- 1 3/4 teaspoons kosher salt, more to taste!
- 1 teaspoon cracked pepper
- 1 Tablespoon dried oregano
- ¼ teaspoon chili flakes
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon fennel seeds
- 3 Tablespoons tomato paste
- 1 ¼ Cup Red Wine ( or chicken broth)
- 28 ounce can whole peeled Tomatoes, preferably San Marsano ( or use diced)
- 1 Tablespoon soy sauce (or a splash fish sauce, caper juice, or 2 mashed anchovies)
- 1Bay leaf
- Parmesan Rind (optional)
Garnish: Fresh basil ribbons or chopped parsley and grated parmesan or pecorino cheese
- In a very large dutch oven ( medium-high heat) or saute function of a slow cooker, saute the ground turkey and onion in the olive oil, for 7-9 minutes until lightly browned. If there is a lot of liquid, drain. Add the garlic, carrots, celery and mushrooms. Continue sauteing and stirring cooking the veggies until tender, about 5 minutes.
- Add all the spices and salt.
- Make a well in the pan and add tomato paste, saute it for 1-2 minutes, which will give the sauce depth. Mix it all together then add the wine, scraping up all the brown bits.
- Let simmer on medium heat until wine is reduced by half, about 5 minutes. Add the can of tomatoes and their juice, breaking them up with the metal spatula. Stir in the soy sauce. Toss in the parmesan rind (optional) to add even more depth and a bay leaf.
- Place this in a slow cooker on its lowest setting for 6 hours (or medium heat for 3 hours). Adjust seasonings, add more salt to taste, discard parmesan rind and bay leaf.
- Alternately you can continue to simmer in the dutch oven on the stove, covered, for 1-2 hours, on lowest heat, adding chicken stock if necessary (if it gets too dry) or uncovering, and cooking off liquid, if it seems too liquidy. Taste, adjust salt to your liking.
- Serve over cooked pasta, quinoa or roasted spaghetti squash with grated parmesan, sprinkled with fresh basil or Italian parsley.
- Makes 8 x 1 Cup servings of Bolognese Sauce
- TO MAKE IN AN INSTANT POT use the meat/stew setting for 35 minutes or manual LOW pressure for 35 minutes followed by a natural release for 15 minutes.
- Serving Size:
- Calories: 174
- Sugar: 5.9 g
- Sodium: 259.6 mg
- Fat: 7.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 11.9 g
- Fiber: 4.1 g
- Protein: 16.7 g
- Cholesterol: 48.9 mg
Keywords: turkey Bolognese, slow cooker bolognese, healthy bolognese, mushroom bolognese