Everybody needs a good recipe for Bolognese sauce and this one is amazingly rich and filling! My recipe is skinnier and healthier than most due to using ground turkey and draining the fat, adding a medley of pureed vegetables and pureed cottage cheese. Nobody will ever guess there’s cottage cheese in the sauce! It makes this sauce very velvety. I’m serving it over spaghetti squash, a terrific substitute for pasta! The skinny for 1 serving, 194 calories, 3.6 grams of fat and 4 Weight Watchers POINTS PLUS. Below, I’m including the skinny facts and points for just the sauce. This recipe is a real keeper!
Prep Time: 15 minutes
- 1 pound ground turkey
- 1 cup onions, chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 1 tablespoon garlic, minced
- 1½ cups reduced-fat cottage cheese
- ¼ cup tomato paste
- 1 (28 oz) can diced tomatoes, in juice
- 1 cup red wine, see shopping tip
- 2 tablespoons balsamic vinegar
- 2 teaspoons Italian seasonings
- ½ teaspoons salt
- ⅛ teaspoon red pepper flakes
- 1 large spaghetti squash, you’ll need 8 cups cooked
- Parmesan cheese, for topping, if desired
- In a large nonstick pan, brown turkey. Break into smaller chunks while cooking. Once browned, remove from heat and pour into a colander to drain the fat. This step will cut the fat from the turkey way down. Add back to pan.
- Using a mini chop, food processor or blender, add onions, carrots, celery and garlic. Process until pureed. (see shopping tip)
- Add veggies to browned and drained turkey. Cook on medium heat for 2 minutes. Stir often.