Turkey bolognese greek style

Turkey Bolognese Greek-Style (Low-Carb, With Video)

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Slow-Cooked
  • Cuisine: Mediterranean
  • Diet: Gluten Free


Learn how to make this healthy and delicious Greek-style turkey Bolognese served over zucchini noodles or your preferred pasta, rice or potatoes. Topped with olives and feta for that authentic Mediterranean finish.



2 tablespoons olive oil
1/2 large red onion, finely diced
1/2 red bell pepper/capsicum, diced into small cubes
1/2 medium zucchini, diced into small cubes
3 cloves garlic
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
12 small red chillies, optional
500 g / 1.2 lb ground turkey mince (I used 7% fat mince)
1 tablespoon balsamic vinegar
1 can (400 ml) chopped tomatoes with juice (plus 23 tablespoons water to rinse off the remaining juice in the can)
Extra 1/2 teaspoon salt
1 date, chopped
1/3 cup diced or sliced olives
1/3 cup crumbled feta cheese
Fresh parsley or basil to garnish
A few sliced cherry tomatoes


  • Heat a large, deep frying pan or a heavy pot over medium heat. Saute the onions, zucchini and peppers in 2 tablespoons of olive oil for 3-4 minutes. Add the garlic, 1/2 teaspoon salt, pepper and dried oregano and cook for 4-5 minutes until softened and golden. Add the chili, if using.
  • Add the ground turkey and cook for 3-4 minutes, stirring and breaking it apart with a spatula. Add extra 1/2 teaspoon salt, chopped date (not in the video above, can be omitted but I like that little extra sweetness here), balsamic vinegar and tinned chopped tomatoes. Stir through and once brought to a boil, cover with a lid, reduce heat to low and cook for 45 minutes to 1 hour. Make sure to stir a few times along the way.
  • Serve over zucchini noodles topped with sliced olives, feta, cherry tomatoes and fresh herbs like basil or parsley. To make the zoodles, I recommend about 1 small to medium zucchini per serving. Spiralize or slice with into ribbons with a carrot peeler and heat in a frying pan in a little olive oil. You don’t need to cook the zucchini, just warm it up briefly. Season with a little salt and pepper as you like.


Ground turkey can be replaced with chicken. Beef or pork or a combination can, of course, be used as well.

For a paleo or Whole30 version, omit the feta or use a dairy-free alternative.

The meat sauce can be made ahead of time. It will keep for 3-4 days in the refrigerator or up to 3 months in the freezer.

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