Bolognese is one of my favorite dishes, but it is a little heavy during the summer months. So, I decided to create lighter, healthier recipe. What I came up with is this super yummy turkey veggie bolognese.
This sauce is delicious served over spaghetti pasta or if you want to keep the dish even lighter, zucchini noodles are a great option. The choice is yours!
Heat olive oil in a large pot and onion, red pepper, mushrooms. Saute until mushrooms have released their liquid and onions are translucent. Stir in garlic and cook for an additional minute. Increase heat and add turkey, stirring to break up meat.
Season with spices and cook until turkey is no longer pink. Stir in wine, bring to a boil and let reduce for 1 minute. Stir in chicken stock, tomatoes, remaining salt and pepper, cheese rind, basil and parsley.
Bring mixture to a boil, reduce heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until mixture has reduced and thickened. Remove cheese rind from sauce before serving. Serve over cooked spaghetti or zucchini noodles.