Name: My ‘Cleaner’ Version of Pasta Bolognese
Ingredients: 1 tbsp olive oil; 1/2 onion chopped; 3 carrots chopped; 1/2 cup mushrooms chopped; 1 garlic clove minced; 1 lb organic ground turkey; 1 cup marinara sauce (I love this one); 1 tsp dried oregano; 1 basil leaf torn, chopped; Freshly shredded Parmesan cheese (optional); 1 cup cooked pasta of your choice (I used this fettuccine – it’s paleo). You can also serve it over zucchini noodles or spaghetti squash noodles.

My ‘Cleaner’ Version of Pasta Bolognese

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Ingredients

Scale

1 tbsp olive oil
1/2 onion chopped
3 carrots chopped
1/2 cup mushrooms chopped
1 garlic clove minced
1 lb organic ground turkey
1 cup marinara sauce (I love this one)
1 tsp dried oregano
1 basil leaf torn, chopped
Freshly shredded Parmesan cheese (optional)
1 cup cooked pasta of your choice (I used this fettuccine – it’s paleo). You can also serve it over zucchini noodles or spaghetti squash noodles.

Instructions

Heat a large skillet with the olive oil.
Add onion, carrots, mushrooms & garlic and saute for a few minutes until soft. Place vegetables in bowl and set aside.
Add ground turkey to the pan (with a little more olive oil) and saute until browned, about 5 – 10 minutes, breaking up into pieces.
Add the marinara sauce and oregano to the pan and mix well.
Add in the cooked vegetables, lower heat to a simmer, cover and cook for 10 more min.
Serve over pasta and top with basil and cheese. If you’re dairy-free simply omit the cheese.