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Bikini Bolognese

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2


  • 2-2.5 large zucchinis Blade C
  • 1/2 lb ground turkey
  • 2 tbsp olive oil
  • 1/2 medium red onion chopped (a little more than 1/3 of a cup)
  • 1/2 of 1 celery stalk diced
  • 1/2 of 1 whole carrot diced
  • 1 tsp red hot pepper flakes or more if you like it spicy!
  • 2 medium cloves of garlic minced
  • 1 14 oz can of crushed tomatoes San Marzano is the best!
  • 3/4 tbsp tomato paste about 3 tsp
  • salt and pepper to taste
  • 1/4 cup chicken broth
  • 1/3 cup chopped basil
  • 1 tbsp oregano flakes
  • shaved Parmesan cheese for garnish


  • Add your carrots and celery to a food processor and pulse until chopped finely. There can still be chunks, just no big ones. The end mixture should be somewhere in between chunky and pureed.
  • Put a large skillet over medium heat and add in the olive oil and season with salt and pepper. Once oil heats, add in garlic and cook for 30 seconds. Add in red pepper flakes, cook for 30 seconds and then add in the onions. Cook onions for 1-2 minutes or until they begin to soften. Add in carrot/celery mixture and cook for 1 minute.
  • Push the veggie mixture to the side and add in the ground turkey, crumbling as you add. Crumble with a spatula or wooden spoon. Add a pinch of the oregano flakes. Cook turkey until the meat is no longer pink.
  • Combine the veggies with the turkey and season with another pinch of oregano flakes. Add in the chicken broth and cook until reduced (water evaporates).
  • Add in the crushed tomatoes, tomato paste and season generously with salt and pepper. Add in the remaining oregano flakes. Bring to a boil and then lower heat and let simmer for 15 minutes. 5 minutes before the sauce is reduced, add in the basil.
  • After 15 minutes, add in the zucchini pasta and mix thoroughly to combine. Plate onto dishes and garnish with Parmesan cheese.