Recipe by cookeatpaleo.com

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For an easy weeknight dinner serve this slow cooker turkey Bolognese sauce with zoodles.

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Ingredients

• 28 ounce tomato puree (can, organic)
• 6 ounce tomato paste (can, organic)
• ½ cup chicken stock
• 1 tablespoon olive oil
• 2 teaspoons italian herb blend
• 1 teaspoon sea salt
• ½ teaspoon pepper
• ⅛ teaspoon crushed red pepper flakes
• 3 cloves garlic (minced)
• 2 carrots (small, diced)
• 1 onion (small, diced)
• 1 pound ground turkey
• 3 zucchini (medium)

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Method

1. Add all sauce ingredients except turkey to slow cooker and stir to combine.
2. Cut ground turkey into cubes, add to slow cooker, and cover with sauce. Do not stir.
3. Cook on low for 6-8 hours.
4. Once the sauce is done, use a potato masher to break up the ground turkey into small chunks.
5. Spiralize zucchini (1/2 - 1 medium zucchini per serving).
6. Heat one tablespoon olive oil in large frying pan over medium heat. Cook zucchini until warmed through but still firm, about 3 minutes.

View the recipe instructions at cookeatpaleo.com