Dinner Recipe

Vine-Ripened Tomato Turkey Bolognese with Zucchini Noodles


  • 6 Tbsp. Brummel & Brown Original Spread

  • 1/2 cup chopped onion

  • 1/2 cup chopped carrots

  • 1/2 cup chopped celery

  • 3 cloves garlic, minced

  • 2 tsp. dried Italian seasoning

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 8 ounces ground turkey

  • 4 vine-ripened tomatoes, chopped, about 4 cups

  • 1/4 cup white wine

  • 1 lb. zucchini noodles or sweet potato noodles


  • Melt 4 Tablespoons Brummel & Brown Spread in large non-stick skillet over medium high heat. Cook onion, carrots, celery, garlic, Italian seasoning, salt and pepper until vegetables are crisp-tender, about 7 minutes, stirring occasionally.

  • Add ground turkey and cook until no longer pink, breaking up into small pieces.

  • Stir in tomatoes and wine and bring to a boil. Reduce heat to medium and cook, covered, until vegetables are tender and a chunky sauce has formed, about 20 minutes, stirring occasionally.

  • Meanwhile, melt remaining 2 Tablespoons Brummel & Brown Spread in a separate large non-stick skillet over medium-high heat and cook zucchini noodles until just softened, about 1 minute. Serve noodles with sauce.

  • Tip: You can substitute ground chicken, soy, or seitan crumbles for ground turkey to change up this recipe! Zucchini noodles can also be substituted for any kind of pasta.

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