This is a ground turkey Bolognese served over courgette ribbons made with a vegetable peeler — no spiraliser needed. It’s lighter than a beef ragu but still filling enough to satisfy a table of hungry people, and it comes together in one pan with everyday ingredients.
What makes this version work
Two things matter most here. First, browning the ground turkey properly before adding liquid — if you crowd the pan or rush this step, the meat steams instead of browns and the sauce tastes flat. Break it up well and let it sit against the hot pan until you see some colour. Second, the courgette ribbons need a quick, hot sauté in a separate pan right before serving. Cook them too early and they’ll weep water onto the plate and turn limp. Keep them firm and slightly underdone — they’ll soften the moment the hot sauce hits them, and that’s exactly what you want.
Ingredient notes
- Ground turkey: Use regular ground turkey, not extra-lean. Extra-lean has almost no fat and will dry out in the pan. If that’s all you have, add a small splash of olive oil when browning. Cook to an internal temperature of 165°F (74°C) — never serve it pink.
- Tinned tomatoes: Whole tinned tomatoes crushed by hand give a slightly chunkier, less watery sauce than pre-chopped. Either works, but whole is worth the extra ten seconds.
- Courgette: One large courgette per person is about right. Use a Y-peeler rather than a straight peeler — it gives wider, more even ribbons and is faster. Skip the garnish — not worth the extra dish.
What can go wrong
- Watery sauce: Tinned tomatoes vary in water content. If the sauce looks thin after simmering, remove the lid for the last 5–8 minutes to let it reduce. A watery sauce slides off the courgette ribbons and pools at the bottom of the bowl.
- Courgette turning soggy on the plate: Don’t sauté the ribbons more than 2–3 minutes. Pull them off the heat while they still have some resistance. If you’re feeding a crowd in batches, sauté each portion separately rather than keeping them warm — they deteriorate fast.
- Turkey sticking and clumping: This usually means the pan wasn’t hot enough before the meat went in. Let the pan heat for a full minute before adding oil, and the oil for another 30 seconds before adding the turkey.
- Sauce tasting flat or acidic: Carrots help balance the tomato acidity, but if the sauce still tastes sharp, a small pinch of sugar or an extra minute of cooking usually fixes it. Don’t reach for salt first — taste the balance before adding more.
- Undercooked turkey: Ground poultry must reach 165°F (74°C) throughout. If you don’t have a thermometer, make sure there’s no pink remaining and the juices run clear before you add the tomatoes.
Make-ahead notes
The Bolognese sauce keeps well in the fridge for up to 3 days in a sealed container, and freezes for up to 3 months — portion it into family-sized amounts before freezing so you’re not defrosting more than you need. Reheat it gently in a saucepan over medium-low heat, adding a splash of water if it’s thickened too much. The courgette ribbons do not keep — they go soft and watery within an hour of cooking, so always make those fresh. On a busy weeknight, having the sauce ready in the freezer means the whole meal is on the table in under 10 minutes.
Healthy Paleo Turkey Bolognese and Courgette ‘Pasta’
Ingredients
Bolognese Ingredients
500 grams ground turkey (minced turkey)
1 medium carrot - chopped
1 large onion - chopped
1 teaspoon chili flakes (chilli flakes in British English)
½ teaspoon dried rosemary
400 grams tomatoes - chopped in tomato juice
Courgette Pasta Ingredients
1 medium courgettes also called zucchini (Courgettes French / Zucchini Italian)
3 tablespoons olive oil
Instructions
Bolognese Instructions
- Heat olive oil/coconut oil in a pan over medium heat.
- Add mince and onion to pan and brown.
- Once the meat and onion have browned, add carrot, chilli, rosemary, and chopped tomatoes.
- Leave to simmer while your pasta cooks!
Courgette Pasta Instructions
- Heat olive oil in a saucepan or frying pan.
- Add noodles and cook until softened or at desired texture, stirring regularly to prevent sticking to the pan.
- I like mine well done, which takes about 10 minutes.
- Add turkey bolognese and enjoy!
Nutrition
Common questions
Can I use beef or chicken mince instead of turkey?
Yes, both work. Ground beef will give a richer, fattier sauce — drain off excess fat after browning if you’re using a higher-fat blend. Ground chicken is the closest swap to turkey in texture and fat content; cook it to the same 165°F (74°C) internal temperature and expect a very similar result.
How do I stop the courgette ribbons from making the plate watery?
Salt the raw ribbons lightly and let them sit in a colander for 10 minutes before cooking, then pat them dry. This draws out excess moisture before they hit the pan, which means less water on the plate when you serve.
Will this actually fill up kids and bigger eaters?
It will for most people, but if you’re feeding very hungry kids or adults who eat large portions, bulk up the sauce with a diced red pepper or a handful of mushrooms added with the carrots. More volume, same pan, no extra effort.
