A delicious variation of Bolognese Sauce with turkey!
1 ½ lb
Canned tomato sauce/tomato puree
1 can (15 oz)
1 medium onion
1 large carrot
Fresh basil leaves, sliced thinly
- Dice the carrots and onions. Preheat a wide skillet or a saucepan to medium; pour 2 tablespoons of olive oil, leave for a minute to warm. Place the carrots and onions into the skillet/pan, season with ½ teaspoon sea salt. Cook until softened (8 to 10 minutes), stirring occasionally. Mince the garlic, stir into the vegetables.
- Add oregano and cook until for about half a minute, till you smell the spices.
- Add the ground turkey, season with the remaining sea salt. Stir constantly breaking the meat with the spoon. Cook until all the turkey is browned.
- Stir in tomato paste; add the wine and stir until the vegetables and the turkey have absorbed it. Add the tomato sauce/puree; stir well again. Let simmer for a few seconds, then turn the heat to low and leave the skillet/pan on the burner while you are cooking the pasta.
- In a large pot, bring enough water to boil. Add salt and the spaghetti; cook until al dente, stirring occasionally. Ladle about a cup of starchy spaghetti water into a small bowl. Drain the spaghetti.
- Add balsamic vinegar into the sauce, stir well; add a little spaghetti water if the sauce is too thick. Season to taste with salt and fresh ground pepper.
- Serve the turkey Bolognese sauce on top of plates of steaming spaghetti. Garnish with sliced basil leaves and parmesan shaves.
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