So technically this a crock pot meal, but does take a bit of preparation before hand. I put bolognese in quotes because while it is slow cooked like a bolognese, I omitted the cream which I’m pretty sure you need to make a true bolognese sauce (let’s see how many times I can say bolognese in this post!) and added a few spices that are more likely to be found in a marinara sauce.
To keep this a low calorie and low point meal, you can serve over roasted spaghetti squash – I served it over some multi-colored pasta.
Slow cooked “bolognese” (5 servings, 5 p+/serving)
1/4 lb. center cut bacon, chopped
2 tsp. olive oil
1 medium white onion, minced
2 celery stalks, minced
2 carrots, minced
1 lb 95% lean ground turkey
1/4 cup white wine
28 oz can crushed tomatoes
2 tsp. garlic powder
2 tsp. oregano (dried)
1 tsp. onion powder
2 bay leaves
salt and fresh pepper
1. In a large saute pan, saute the bacon until the fat starts to render.
2. Add celery, carrot and onion. Cook until soft (about 4 minutes) over medium heat.
3. Increase the heat to medium high and add the meat. Season with salt and pepper, saute until brown.
4. Drain the fat, then add the wine. Cook 3-4 minutes.
5. Add meat mixture to crock pot along with tomatoes, a bit more salt and pepper and the bay leaves.
6. Cook on low for 6 hours.
7. Season with garlic powder, onion powder and oregano and cook 30 additional minutes.
8. Serve over pasta or spaghetti squash.