Instant Pot Turkey Bolognese Freezer Meal
I love deep, rich in flavor meat sauces…but they can be so high in fat! Bolognese is usually a dish I have to kick to the curb during my New Year’s Resolution months (you know, while the motivation lasts…), but not anymore! I have discovered a way around all the extra calories and sodium…The answer? Instant Pot Turkey Bolognese.
Servings: 6 servings
Calories: 492kcal
Ingredients
- 1 tbsp (15 mL) olive oil
- 1 large onion pureed
- 1-1/2 tsp (7 mL) minced garlic (about 3 cloves)
- 2 lbs. (1 kg) ground turkey
- 2 slices of bacon uncooked, minced
- 1 cup (250) mL water
- 1/2 cup (250 mL) red wine vinegar
- 12 oz (375 g) frozen diced carrots
- 15 oz (480 mL) can diced tomatoes, with juices
- 12 oz (350 mL) can tomato paste
- 15 oz (480 mL) can tomato sauce
- 2 tsp (10 mL) honey
- 2 tbsp (30 mL) crushed rosemary
- 2 tbsp (30 mL) oregano
- 1 tsp (5 mL) fennel seed, crushed
On serving day & garnish
- 8 oz (250 g) egg noodles (optional, for serving day)
- fresh chopped parsley optional
- salt and pepper to taste
Instructions
- Mince bacon.
- Peel and quarter onion. Using a high-powered blender or food processor puree onion until smooth.
MAKE IT NOW
- INSTANT POT: Set Instant Pot to “Sauté”, and add oil. Sauté onions and garlic until the onions are translucent. Add ground turkey and minced bacon, and cook until meats are browned and bacon crispy. Add water and red wine vinegar and continue to cook for 4-5 minutes and pot is de-glazed. Add carrots, tomatoes, tomato paste, tomato sauce, honey, rosemary, oregano and fennel. Stir to combine. Seal pressure cooker. Cook on manual (High) for 25 minutes. Let it naturally release, about 10 minutes. Serve over pasta and garnish with fresh parsley if desired.
- SLOW COOKER: To make in slow cooker instead of instant pot sauté onions and garlic in a large skillet on medium-high until the onions are translucent. Add ground turkey and bacon, and cook until meats are browned and bacon crispy. Add meat, onion-mixture, water, red wine vinegar, carrots, tomatoes, tomato paste, tomato sauce, honey, rosemary, oregano and fennel to slow cooker. Cook on LOW for 5-6 hours or on High for 3-4 hours, until sauce is bubbly and rich in color.
MAKE IT A FREEZER MEAL
- Sauté onions and garlic in a large skillet with oil on medium-high until the onions are translucent. Add ground beef and minced bacon, and cook together until meats are browned and bacon crispy. Allow to cool completely. Add meat, onion-mixture, water, red wine vinegar, carrots, tomatoes, tomato paste, tomato sauce, honey, rosemary, oregano and into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
THAW AND COOK
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running bag under water until meal can be broken apart.
- INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Let it naturally release, about 10 minutes. Serve over pasta and garnish with fresh parsley if desired.
- SLOW COOKER: To make in slow cooker instead of instant pot cook on LOW for 5-6 hours or on High for 3-4 hours, until sauce is bubbly and rich in color.
Nutrition
Calories: 492kcal | Carbohydrates: 55g | Protein: 46g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 1099mg | Potassium: 1743mg | Fiber: 8g | Sugar: 17g | Vitamin A: 10850IU | Vitamin C: 29.4mg | Calcium: 137mg | Iron: 6.3mg