In this episode of healthy RV cooking Christine makes a Turkey Bolognese recipe that is shortcut version of the Italian classic with just as much flavor! I make my version using a soffritto (the Italian holy trinity of carrots, celery, & onion) along with garlic, tomato sauce, ground turkey, and dried herbs. I dice up the soffritto veggies nice and small for a beautiful “confetti” appearance. Starting off meals with basic fresh items such as celery and onion take the dish to the next level.
I love to make protein dishes that can be eaten on their own. This allows you to hit protein goals and control the optional carb source to pair it with. For this reason, my recipe is not very “saucy”. I add just enough sauce to make it flavorful and bind it together. If you prefer a very saucy version (say for topping a mound of noodles) just add in more tomato sauce than what the recipe calls for. When I ate my turkey Bolognese I did mix in a serving of quinoa, and it was delicious as is without the need for any additional sauce.