2 tbsp olive oil

500g turkey mince (thigh or breast)

1 celery stalk, finely chopped

2 large carrots, peeled and diced

1 tbsp tomato purée

2 x 400g cans chopped tomatoes

4 large zucchini

grated pecorino or Parmesan, to serve

handful basil leaves


Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.

Add the celery to the pan and cook on a low heat for 4-5 mins until tender.

Then add the the carrot, stirring for about 3 mins, until softened.

Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes.

Bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.

When the Bolognese is nearly ready, add some seasoning.

Spiralize your zucchini on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp olive oil and add your zucchini.

Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey Bolognese, grated pecorino and basil leaves.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Zucchini Bolognese
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