Low FODMAP Vegetable and Turkey Bolognese
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Grate 2 carrots and 2 zucchini. Dice 1 red pepper.
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Add diced celery to a pan with avocado oil and cook until translucent.
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Next, add in the carrots. Cook until soft.
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Zucchini gets to go in now.
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And now the red pepper.
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Mix all together and simmer/sauté.
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Transfer to dish and set aside.
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Now add turkey and keep breaking apart until it’s a crumb consistency.
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Add oregano, thyme, sage, parsley, salt.
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Before it’s fully cooked, add the veggies back in.
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Gimme all the Rao’s Sensitive Marinara!
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Add 1.5 cups or enough for your desired consistency.
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Summer on low heat, covered, for up to 30 minutes. Stir and add hot water to thin out the sauce.
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Can be frozen for big batch cooking.
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Enjoy with your favorite gluten free pasta.
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