This slow cooker turkey bolognese has quickly become my family’s favorite way to enjoy pasta or zucchini noodles. It is so easy to put together and it has so many layers of flavor. Get it ready in the slow cooker in the morning and you have a beautiful meal ready for dinner when you get home.
There is a little bit of prep before it all goes in the slow cooker, but it is worth the extra steps. The ground turkey gets cooked until just done and then added to the slow cooker. The bacon gets cooked next and set aside and then I sauté the mushrooms and veggies in the rendered bacon fat. Every step adds so much depth of flavor to the bolognese.
The base of the sauce is a can of crushed tomatoes, San Marzano tomatoes are my favorite to use. I also add a can of tomato sauce (not marinara). It is the perfect combination and goes so nicely with the sautéed veggies. The carrots add just the right amount of sweetness to balance the acid of the tomatoes. A combination of fresh and dried herbs give that boost of traditional Italian flavor that you need in a bolognese sauce. Most bolognese recipes call for cream to be stirred in at the end, I love to stir in Original Nutpods. I don’t like to add coconut milk to this one because it changes the flavor too much.
To keep this Paleo and Whole30, you can enjoy this incredible slow cooker turkey bolognese over zucchini noodles or with spaghetti squash. We also love to eat it with our favorite gluten free pasta when we are not doing a round of Whole30. All of those options are insanely delicious, so you really can’t go wrong!
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Slow Cooker Turkey Bolognese
- 1.5 lbs Ground Turkey or ground meat of choice
- 2 slices Bacon
- 1 pint Portabello Mushrooms diced
- 1/2 cup Yellow Onion diced
- 2 stalks Celery diced
- 2 Carrots peeled & diced
- 3 cloves Garlic minced
- 2 Tbls Balsamic Vinegar
- 28 oz Can of Crushed San Marzano Tomatoes
- 14.5 oz Can of Tomato Sauce
- 1 tsp Dried Parsley
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 2 Fresh Bay Leaves
- 1.5 tsp Salt
- 1/4 tsp Pepper Flakes
- 3/4 cup Orginal Nutpods optional*
- Heat 1 Tbls of oil in a large skillet over medium heat and cook ground turkey until just cooked through and set asideCut the bacon into pieces and saute in the skillet until cooked and set aside
- Cook the onions, celery, carrots and mushrooms in the skillet with the rendered bacon fat for 3 minutes. Add in the garlic and balsamic vinegar and cook another 2 minutes. Turn off the heat
- Add the cooked ground turkey, bacon, and cooked veggies into the slow cooker along with all of the remaining ingredients. Set to low for 4 hours or high for 2 hours
- Once timer goes off, taste and add more salt and pepper as needed. Discard bay leaves. Stir in Orginal Nutpods if using. Enjoy immedieately or store in the fridge in an airtight container for 1 week or the freezer for up to 3 months