Quick Turkey Bolgonese - My Bizzy Kitchen

Quick Turkey Bolgonese – My Bizzy Kitchen

My late husband made THE BEST pasta sauce. 

He would buy a bushel of roma tomatoes at the end of the summer for like $10 and painstakingly blanch and peel the skin (because I was a super picky eater back then and he knew I didn’t like tomato skins!). 

He would start the sauce on a Saturday morning and we wouldn’t eat it until Sunday night.

Tony was an amazing cook – check out this old post from 2009!  Ignore the shitty photography but please read it until the end. 😀

My quick turkey bolognese is ready in about 20 minutes, but tastes like it’s been simmering for 48 hours.  Couple of tricks:  I brown the ground turkey to get it more flavor, then cook the turkey with a 6 ounce can of tomato paste and beef broth to give the sauce a beefy mouth feel.  Adding mushrooms helps with the beefiness – don’t worry, they are pureed, so Mom, you won’t be able to tell they are in there!  Her famous words to me when she put onions in everything. 😂

Let’s talk about Natural Heaven’s hearts of palm pasta.  No it doesn’t taste like pasta.  It tastes like hearts of palm in the shape and cut of pasta.  That being said, I love hearts of palm, so it’s an easy sell for me.  Plus, I rarely eat it on its own – I’ve even made tater tots with them!  You can check out all the things I’ve made with this stuff here.

But mixed with pasta – it bulks up your plate!

I used whole wheat fettuccine, so my pasta was zero points, I used 1/2 cup of my sauce on top, and this is a zero point dinner, which also comes in at 305 calories, thanks to the hearts of palm pasta.


Quick Turkey Bolgonese

A quick turkey bolognese that only tastes like its been simmering for 48 hours.  Use over pasta, use as pizza sauce, stuff peppers, so many possibilities!

  • Author: Biz
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 1/2 cup serving 1x



4 ounces ground turkey
6 ounces canned tomato paste
1/2 cup beef broth
1/2 cup mushrooms
2 cans diced tomatoes
2 tablespoons minced garlic
2 tablespoons Italian seasoning
1/2 teaspoon crushed red pepper
1/4 teaspoon white pepper
1/2 teaspoon salt


Heat skillet over medium high heat with avocado oil spray. Add the turkey and brown on both sides. Add tomato paste and broth and simmer for 5 minutes. Remove to a bowl and set aside.

In the same pan add more avocado oil spray and saute the mushrooms and garlic for 2-3 minutes. Add in the canned tomatoes, Itlaians seasoning, crushed red pepper, white pepper sand salt and simmer for 10 minutes. Using a stick blender, puree. Add in the turkey/tomato paste mixture, and simmer 5 minutes together, adding more salt if needed.


This is a zero point sauce on #teampurle and #teamblue and one point on #teamgreen, or 69 calories per 1/2 cup serving. I served mine over a mix of whole wheat pasta and @naturalheavens hearts of palm pasta for a zero point dinner. (#teamblue and #teamgreen need to add 6 points for the cooked pasta).

This made 8 1/2 cup servings.  I am thinking of all the things I can make with the leftovers other than pasta – stuffed shells with spinach and mozzarella cheese, individual pasta bake, stuffed zucchini – so many possibilities!

I had a list to keep track of gifts people have given me over the years and for some reason, cannot find it (it was pen and paper which was my mistake to not put it on my computer!).  But I love this set of wooden spoons with My Bizzy Kitchen – I’ve probably had them a couple years and they make me smile whenever I use them.  So thank you to whoever sent these to me!

Tomorrow I will do a post for the spicy ramen noodle dish I made the other day – its so good!  Really one of the best asian sauces I’ve ever made.

Until then, be will!

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