Spaghetti Bolognese is a classic Italian dish! You don’t need a lot of ingredients to create a really tasty meal and letting the sauce simmer for longer means you get great depth of flavor.
• 1 package (250g) skinnypasta™ HIGH PROTEIN Spaghetti
• 1/2 pound ground turkey
• 4 tbsp olive oil
• 1 garlic clove, peeled and minced
• 2 medium carrots chopped into rounds
• 1 medium yellow onion, finely chopped
• 1 28-ounce cans of whole peeled tomatoes with juices
• 1/3 cup red wine, cabernet sauvignon or merlot
• 1/3 cup tomato paste
• 75g Parmesan cheese, grated plus extra put aside for serving
• 2 fresh basil leaves roughly chopped
• 1 tsp dried oregano
• Salt and pepper to taste
Heat half of the olive oil in a large pot and cook the ground turkey along with a pinch of salt and pepper for about 10 minutes, or until it is browned all the way through, loosening it up as you go. Remove the turkey to a separate plate.
Add the rest of the olive oil to the pan and sauté the onion and garlic. Cook until softened, about 10 to 12 minutes. Pour in the tomatoes and about ¼ cup of water, and add the ground turkey back in. Bring the sauce to a boil for 1 to 2 minutes, then reduce to low. Add the dried oregano and red wine and cook for approximately 1 hour or until sauce is reduced. Stir every 20 minutes or so and add water if the sauce appears too dry.
In the last 20 minutes, add the tomato paste and some more salt and pepper and stir in. White the sauce simmers, bring water to a boil in a pot and add 1 package (250g) skinnypasta™ HIGH PROTEIN Spaghetti that has been briefly thawed at room temperature. Very gently break up the pasta with your fingers, if necessary. Once the pasta has been added to the boiling water, cook for exactly two minutes and strain.
Top the skinnypasta with the bolognese sauce, fresh basil and grated Parmesan and enjoy!
Make it Vegan and/or Gluten Free: Replace the Spaghetti with skinnypasta™ SUPERFOOD Penne and substitute fresh chopped vegetables for the ground turkey for a delicious, 100% vegan meal.