Nothing is more comforting than spaghetti and bolognese sauce. I am trying to be *~hEaLtHy~* so I used spaghetti squash instead of regular pasta. Let’s be real, I should just make this whole blog about pasta because that’s like, 70 percent of what I eat.
Bolognese is super easy to make and a great weeknight meal that can be dumped in a big pot and left for a few hours to slow cook.
Ingredients:
1 lb of ground turkey
1 package of diced celery, yellow onion and carrots. (Should be in the veggie section of your grocery store.)
3 garlic cloves
5 bay leaves
1 large can of crushed San Marzano tomatoes
1 cup of red wine
1 small can of tomato paste
1/8 cup of fresh chopped parsley + some for garnish
Drizzle of olive oil
Dash of red pepper flakes
Salt & pepper to taste
1 teaspoon of white sugar
Directions: In a large pot over medium heat, sauté the celery, onion and carrots in a little olive oil until translucent. Add ground turkey and garlic, cook for another minute. Add crushed tomatoes, red wine, bay leaves, parsley, red pepper flakes, salt, pepper and sugar and reduce heat to low. Cover and cook for a minimum of 1 hour. Stirring every so often. When you’ve got about 20 minutes left on the timer make the pasta or in my case spaghetti squash. Stir in the tomato paste towards the end of cooking as well.
*to make spaghetti squash all you do is cut the squash in half. Remove the seeds/guts, rub with olive oil, salt and pepper and place the halves face down on a cookie sheet and bake in a preheated 400 oven for 30 minutes. Should scrape up nicely with a fork. I like to eat right out of the squash hehe.
Top bolognese over thick cut bucatini (because that’s my fave) or the spaghetti squash and grate lots of fresh Parmesan overtop and enjoy!
Serve with a Cabernet Sauvignon and plop yourself on the couch with some Netflix.
Happy Humpday friends, xx.
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