Low Sodium Turkey Bolognese
This low sodium bolognese is packed with flavor without the salt! With aromatic garlic, fresh basil, white wine, and creamy olive oil, you won't miss the salt in this pasta sauce.
- 1.5 lbs lean ground turkey
- 2 tablespoons olive oil
- 10 cloves garlic minced
- 2 yellow onions diced
- 2 cups white wine
- 100 can whole tomatoes crushed by hand
- 1 cashew cream 1/2 cup cashews soaked in 1/2 cup warm water, blended
- 1 cup fresh basil chopped
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.
Calories: 211kcalCarbohydrates: 141gProtein: 41gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 330mgPotassium: 6677mgFiber: 35gSugar: 83gVitamin A: 4128IUVitamin C: 321mgCalcium: 1079mgIron: 34mg
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