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Whole30 Turkey Bolognese – Slow Cooker & Instant Pot

This Whole30 turkey bolognese has quickly become my family’s favorite way to enjoy spaghetti squash pasta. It is so easy to put together and it has so many layers of flavor. You can make it in the slow cooker or the Instant Pot!

Originally posted 11/2019; updated 2/2020; 10/2020

Whole30 Turkey Bolognese in a white bowl with swirled spaghetti squash topped with ghee

What You Need:

  • Bacon
  • Ground Turkey
  • Portobello Mushrooms
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Balsamic Vinegar
  • Crushed Tomatoes
  • Tomato Sauce
  • Parsley, Thyme, Oregano, Bay Leaves
  • Salt & Pepper
  • Original Nutpods or Coconut Cream
Whole30 turkey bolognese in an Instant pot with a wooden spoon

Let’s Make Turkey Bolognese:

  • The first step is to cook the bacon – I like to cut mine up into bite sized pieces with kitchen shears to make it easier. This gets sautéed in the pan and then set aside. Then we use the rendered fat to cook the ground turkey (ground turkey is lean and needs a bit of fat)
  • Next we cook the aromatics (veggie base of the sauce). The onion, carrots, celery, mushrooms and garlic are what add so much flavor and balance to the sauce. This mixture gets added into the slow cooker (or stays in the Instant Pot) and the remaining ingredients are added in.
  • Once the sauce is done cooking, we remove the bay leaves and stir in the Nutpods or Coconut Cream (can also use heavy cream if not doing Whole30)
  • We love to serve this over spaghetti squash for a healthy Paleo & Whole30 meal! Check out THIS POST about how to cook spaghetti squash in the Instant Pot!

How to Store Your Bolognese:

This delicious sauce can be stored in the fridge or freezer for easy meal prep. It will last in an airtight container in the fridge for up 5 days. If you want to freeze it – place the cooled sauce in an airtight container (leaving room at the top). Then you can store it in the freezer for up to size months. Just thaw it in the fridge when ready to use, then re-heat in a sauce pan on the stove top.

You Might Also Like:

Italian White Bean Soup 

Easy Baked Italian Meatballs 

Instant Pot Lentil Stew

Instant Pot Sloppy Joes

Game Day No-Bean Chili

Spinach, Arugula & Walnut Pesto

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Whole30 Turkey Bolognese

Sara
This Whole30 turkey bolognese has quickly become my family's favorite way to enjoy spaghetti squash pasta. It is so easy to put together and it has so many layers of flavor.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American, Italian
Servings 8 servings
Calories 213 kcal

Ingredients
  

  • 1.5 lbs Ground Turkey or ground meat of choice
  • 2 slices Bacon
  • 1 Tbls Ghee
  • 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 or coconut cream

Instructions
 

Slow Cooker

  • Cut the bacon into pieces and saute in the skillet until cooked and set aside
    Add in the ground turkey and cook until just cooked through and set aside
  • Cook the onions, celery, carrots and mushrooms in the skillet with 1 Tbls of ghee 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, discard bay leaves
    Stir in Orginal Nutpods (or coconut cream) taste and add salt & pepper as needed
    Enjoy immedieately or store in the fridge in an airtight container for 1 week or the freezer for up to 3 months

Instant Pot

  • Add 1 Tbls of oil to the Instant Pot and turn to saute mode
    Cut the bacon into pieces and saute until cooked through; remove with a slotted spoon
  • Then add in the onion, celery, carrots, mushrooms and garlic. Saute for 3 minutes
    Add in the ground turkey and stir in with veggies, saute until ground turkey is mostly cooked though
    Stir the cooked bacon back in along with the remaining ingredients. Set to high pressure and cook for 20 minutes
  • Once timer goes off, do a quick release of the steam and discard the bay leaves
    Stir in Orginal Nutpods (or coconut cream) and taste, add salt & pepper as needed
    Enjoy immedieately or store in the fridge in an airtight container for 1 week or the freezer for up to 3 months

Nutrition

Calories: 213kcalCarbohydrates: 16gProtein: 25gFat: 7gSaturated Fat: 2gCholesterol: 55mgSodium: 973mgPotassium: 1032mgFiber: 4gSugar: 10gVitamin A: 3068IUVitamin C: 15mgCalcium: 93mgIron: 3mg
Keyword dairy free, gluten free, paleo, slow cooker, whole30
Tried this recipe?Mention @thebetteredblondie

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