Whole 30 Crock Pot Turkey Bolognese Sauce with Zucchini Noodles
For an easy weeknight dinner, serve this crockpot turkey Bolognese sauce with zucchini noodles. This paleo take on Bolognese sauce couldn’t be easier. Just dump everything in the slow cooker in the morning. And spiralize the zucchini noodles when you get home. (Directions in the recipe notes below.)

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 sauceā€”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.

Servings Prep Time
6people 10minutes
Cook Time
6 hours
Servings Prep Time
6people 10minutes
Cook Time
6 hours

  • 128 ounce can

    organic tomato puree

  • 16 ounce can

    organic tomato paste

  • 1/2cup

    Chicken Stock

  • 1tablespoon

    olive oil

  • 2 teaspoons

    Italian herb blend or Herbes de ProvenceRecipe below

  • 1teaspoon

    Sea Salt

  • 1/2teaspoon

    Black Pepper

  • 1/8 teaspoon

    Crushed Red Pepper Flakes

  • 3cloves

    garlic, minced

  • 2

    small carrots, diced

  • 1

    small onion, diced

  • 1pound

    ground turkey

  • 3-6

    medium zucchini
  1. Add all sauce ingredients except turkey to slow cooker and stir to combine.
  2. Cut ground turkey into cubes, add to slow cooker, and cover with sauce. Do not stir.
  3. Once the sauce is done, use a potato masher to break up the ground turkey into small chunks.
  4. Spiralize zucchini (1/2 – 1 medium zucchini per serving).
  5. Heat one tablespoon olive oil in large frying pan over medium heat. Cook zucchini until warmed through but still firm, about 3 minutes.
Recipe Notes

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