Low Sodium Turkey Bolognese
Elevate your weeknight dinners with this flavorful and heart-healthy Low Sodium Turkey Bolognese – a lighter twist on the classic Italian favorite. Made with lean ground turkey, vibrant aromatics like onion, carrot, and celery, and a rich combination of no salt added crushed tomatoes and tomato paste, this recipe delivers all the comfort without the excess sodium. Dried herbs like oregano and basil impart classic Italian flavors, while a splash of low sodium chicken or vegetable broth ensures the sauce is perfectly balanced and hearty. This bolognese is simmered to perfection, creating a robust, spoon-coating sauce ideal for serving over pasta, spaghetti squash, or zucchini noodles. Perfect for those seeking a nutritious, low-sodium meal, this quick-prep dish comes together in just an hour and is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound Ground turkey (93% lean or leaner)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely diced
- 1 stalk Celery, finely diced
- 3 cloves Garlic cloves, minced
- 28 ounces No salt added canned crushed tomatoes
- 2 tablespoons No salt added tomato paste
- 1 cup Low sodium chicken or vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the finely chopped onion, carrot, and celery to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Add the ground turkey to the pan. Cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes.
Stir in the no salt added tomato paste and cook for 2-3 minutes to deepen the flavor.
Pour in the no salt added crushed tomatoes and low sodium chicken or vegetable broth. Stir until well combined.
Season the mixture with dried oregano, dried basil, and ground black pepper. Reduce the heat to low, and let the sauce simmer uncovered for 30 minutes, stirring occasionally.
Adjust seasonings to taste, keeping it low sodium by opting for fresh herbs or additional black pepper if needed.
Garnish with chopped fresh parsley (optional) before serving over cooked pasta, spaghetti squash, or zucchini noodles.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 42.1 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3945 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
