Turkey Bolognese w/ shiritaki noodles

Snow day on the east coast, heading to Playa Del Carmen/Tulum in 4 days so decided to whip this up and clean out the fridge. For a pressure cooker/slow cooker, I use the Nesco 3-in-1.

ingredients:

• 1lb ground turkey breast + 1lb ground turkey thigh
• 2 carrots minced
• 2 celery stalks minced
• 1 medium white onion minced
• 2 28oz cans crushed tomatoes
• 2tbsp minced garlic
• 2tbsp aged white vinegar
• 1tbsp kerrygold butter
• salt/pepper
• 1tbsp oregano
• 1tsp celery salt
• 1tsp cumin
• red pepper flakes to taste

directions:

1. set pressure cooker to brown and add fat — I used bacon fat. once heated, add in onions, celery and carrot to soften and make a mirepoix. sauté until onions are soft — about 5 minutes.
2. add in the two types of ground turkey. I do the 2 types whenever I use ground turkey to add flavor. just using the ground breast meat will work but will end up more bland. sauté the meat until no longer pink.
3. add the remaining ingredients. put on lid, and pressure cook for 20 minutes. this helps really infuse the meat with the ingredients as if you slow cooked for a solid day.
4. once it’s done pressure cooking, slow cook it with the pressure valve open to reduce. I slow cooked for 6 hours.
5. when done, I simmered the finished sauce in a pan with a pack of fettuccine smart noodles. these are entirely made from prebiotic fiber and zero carb. have regular noodles if you want.