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Turkey Vegetable Bolognese Sauce
  • 1 green zucchini
  • 1 yellow zucchini
  • 3 heirloom tomatoes, peeled and deseeded
  • 1 eggplant
  • 1 carrot
  • 1/2 white onion
  • 1 celery stick
  • 1 Tbsp fresh thyme, minced
  • 4 bay leaves
  • 4 Tbsp Extra Virgin Olive Oil
  • 5 Tbsp Tomato paste
  • pinch salt (over 12 months)
  1. Peel the carrots. Chop them in big pieces. Chop the onion and the celery in big pieces too.

  2. Place the carrots + onion + celery in a food processor. Blend 30 sec to a breadcrumbs consistency. Remove from the food processor and set apart.

  3. Using the same food processor add the zucchini and eggplant chopped in big pieces. Blend for 30 sec to a breadcrumb consistency. 

  4. Peel and remove the seeds from the tomatoes. 

  5. In a pan drizzle 4 tablespoons of Extra Virgin Olive Oil, warm the oil for 1 minute and add the carrot/onion/celery mix. Sauté 3 minutes. 

  6. Add the ground turkey and cook for 5 more minutes.

  7. Add the soft zucchini/eggplant mix, all together with the fresh tomatoes and the tomato paste. To season add fresh thyme, bay leaves and a pinch of salt for older kids. Also add 1/2 cup of hot water or broth. Simmer slowly for 15 minutes, stir occasionally.

  8. The Bolognese sauce will be ready when the water from the vegetables + the added one will be nicely absorbed leaving a creamy consistency.