What makes this recipe so easy is not browning the meat first. The turkey goes in the crock pot raw. The key to getting the right texture is leaving the ground turkey in chunks while it cooks. Just cover it with the sauce—don’t mix it in completely (I learned this the hard way). When you break it up after it cooks, it creates a texture more like traditional meat sauce.
I use my homemade herbes de Provence for the Italian herb seasoning here (recipe below). The blend of Mediterranean herbs works in this dish as long as there is no lavender in it.
I also love this turkey Bolognese over spaghetti squash roasted whole in the oven (directions below), it gives it a little bit of extra sweetness. Either way, it’s an easy crockpot dinner to make this week.
From Cook Eat Paleo.
Additional directions and techniques:
To make zucchini noodles, aka “zoodles.” If you don’t have a spiralizer, many grocery stores now carry a variety of fresh vegetable noodles in the produce section.
To make homemade herbes de Provence without the lavender
To roast spaghetti squash or any other squash