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Spaghetti Bolognese

Spaghetti Bolognese
Spaghetti Bolognese
Recipe type: Main
Author: The PB &J Fund
Serves: 8
  • ¼ cup extra virgin olive oil
  • 2 medium onions, large dice
  • 2 celery stalks, medium dice
  • 2 carrots, small dice
  • 3 garlic cloves, peeled and minced
  • 1 pound lean ground turkey
  • 1 tablespoon tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can whole tomatoes
  • 1/2 cup flat-leaf Italian parsley, chopped
  • 12 fresh basil leaves, chopped
  • ¼ cup freshly grated parmesan cheese
  • 1 lb whole wheat pasta, cooked according to instructions on box
  • Salt, to taste
  • Pepper, to taste
  1. Using a 12 inch skillet, heat the olive oil.
  2. When almost smoking, add onion and cook over medium heat until the onions become very soft, about 8 minutes.
  3. Add the celery and carrot, cook for five minutes more. Add the garlic, cook for 1 additional minute.
  4. Increase heat to high, add ground turkey. Cook, stirring frequently, breaking up any large lumps until meat is no longer pink, about 10 minutes.
  5. Add tomato paste and cook 2-3 minutes longer until mixture is lightly caramelized.
  6. Add tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 20-25 minutes. Season with salt and pepper. Garnish with grated parmesan cheese.