This Low Sodium Bolognese Is:
- Rich
- Creamy
- Bright
- Garlicky
- Paleo
- Dairy-Free
- Gluten Free
- Easy to batch cook and freeze for later!
- Vegan option!
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I’m always trying to find ways to cook with less sodium (seriously, its in everything!) so cooking with delicious aromatics like garlic, onions, basil, and white wine give this sauce so much flavor without any salt.
Canned tomatoes typically have a lot of sodium in them. My advice for buying canned tomatoes (or really anything in a can!) is: READ THE LABEL! Even if you don’t think canned tomatoes can be too salty, usually sodium is used as a preservative. So make sure you are buying a no salt added variety. This is why I try to buy frozen veggies whenever I an able to instead of canned.
What’s In this Bolognese?
- Ground turkey (or protein of choice!), use a vegan ground or TVP
- Garlic
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- White Wine
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Cream, half & half, or cashew cream
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Can you Freeze Bolognese Sauce?
Absolutely! This Bolognese freezes well – so if you have a lot leftover, you can freeze in a gallon bag or in mason jars for later. This recipe got a major 10/10 from both my husband and I! It was absolutely delicious with a thick rigatoni pasta. It makes a huge batch of sauce, so you can enjoy it for many meals. Its great to batch cook, meal prep, and make ahead.
Make Bolognese Sauce Gluten Free for a Healthy Version
This gluten free Bolognese recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
How do I Make this Low Sodium Bolognese?
- In a Dutch oven or large soup pot, begin by browning the turkey or meatless ground beef on low heat. Cook for 10 to 15 minutes until turkey is cooked all the way through. Remove from heat and transfer cooked turkey to a bowl
- In the same Dutch oven, heat the olive oil over low heat. Add the garlic and onion, and saute on low from 7 or 8 minutes until the veggies begin to soften.
- Add the wine and simmer for 10 minutes until the wine begins to reduce.
- Now, the fun part: crushing tomatoes by hand! Open can of tomatoes and crush each one by hand while still submerged in the juices. That way the tomatoes won’t splatter everywhere while you crush.
- Add tomatoes to and the ground turkey back to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
- Top off the sauce with the light cream and fresh basil, and stir.
- Add salt and pepper to taste.
What Should I Serve with This Low Sodium Pasta Sauce?
-
Garlic Lover’s Baked Garlic Bread (Vegan, Gluten Free Option)
-
Easy Vegan Tofu Lasagna (Gluten Free, Dairy Free, High Protein)
-
Vegan Tuscan Kale and White Bean Soup, Ribolitta (Vegan, Gluten-Free Option)
-
The Best Italian TVP Meatballs (Gluten Free, Dairy Free, Vegan)
Get the Same Ingredients for this Turkey Bolognese Recipe
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this low sodium bolognese be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!
Turkey Bolognese Sauce
Ingredients
- 1.5 lbs lean ground turkey
- 2 tablespoons olive oil
- 10 cloves garlic minced
- 2 sweet onion diced
- 2 cups white wine
- 4 24-ounce cans whole tomatoes
- 1 cashew cream 1/2 cup cashews soaked in 1/2 cup warm water, blended
- 1 cup fresh basil chopped
Instructions
- In a Dutch oven or large soup pot, begin by browning the turkey on low heat. Cook for 10 to 15 minutes until turkey is cooked all the way through. Remove from heat and transfer cooked turkey to a bowl
- In the same Dutch oven, heat the olive oil over low heat. Add the garlic and onion, and saute on low from 7 or 8 minutes until the veggies begin to soften.
- Add the wine and simmer for 10 minutes until the wine begins to reduce.
- Now, the fun part: crushing tomatoes by hand! Open can of tomatoes and crush each one by hand while still submerged in the juices. That way the tomatoes won't splatter everywhere while you crush.
- Add tomatoes to and the ground turkey back to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
- Top off the sauce with the cashew cream and fresh basil, and stir.
Notes
Nutrition
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!