This hearty, veggie-packed turkey Bolognese over zoodles is simple to make but sure to impress!
Press SAUTE on your Instant Pot/pressure cooker and add 1 tablespoon of olive oil.
Add the celery, onion, carrots and Italian seasoning (if using) when the oil is hot.
Cook the veggies while stirring until softened and fragrant.
Press OFF then X on the Instant Pot.
Add the tomatoes as well as the canning juices followed by the bay leaf.
Seal the lid and leave to cook.
Spiralize the zucchini and add to the meal prep bowls. Do not cook. They will cook once you reheat the meal.
Brown turkey in a large skillet as the sauce cooks.
Use quick release when the timer goes off on the Instant Pot.
Remove the bay leaf and use an immersion blender to puree the vegetables. If you don’t have an immersion blender, leave the sauce to cool then puree in a blender or food processor on low.
Transfer sauce to the skillet with the browned ground turkey. Bring to a boil, reduce to a simmer and leave to simmer for 3-4 minutes. It should have a meaty consistency.
Add 1 cup of sauce over the zoodles in the meal prep container.
Split the remaining sauce into 2 equal parts in 2 separate Ziploc bags so you always have a meal handy!
• Cutting board
• Large non-stick pan
• Instant Pot/pressure cooker
• Oven/microwave safe meal prep container
• Ziploc bags