Turkey Bolognese over Zoodles

Place the chopped carrots and celery in a food processor and pulse until finely chopped.

Put a large skillet over medium heat and add in the olive oil and garlic. Cook for 30 seconds and then add in the onions. Cook onions for 2 Minutes or until they begin to soften; add in carrot and celery mixture and cook for 1 Minute, stirring.

Push the vegetables to one side of the skillet and add in the ground turkey, crumbling the meat. Break up the meat further with a spatula or wooden spoon. Add in 1/2 tsp oregano flakes if using and cook the meat until it is no longer pink.

Combine the vegetables with the turkey in the skillet. Add the tomato sauce and season generously with salt and pepper. Bring to a boil and then lower heat and let simmer for 15 to 20 Minutes or until sauce is completely reduced.

Add in the zucchini pasta and mix thoroughly to combine. Cook for about 2 Minutes or until zucchini softens and heats through. Divide among 4 bowls and serve.