Turkey BologneseAngie McGowan
Today was spaghetti dinner night at my son’s preschool. My son has been so excited about it for the past few days, and has been begging me to make my homemade spaghetti at home. So on Saturday I made him this turkey bolognese. It’s my easy-peasy bolognese go-to sauce. I have made it so many times I can’t even count. Sometimes I do use beef, but more often I like to use turkey. It has a mild flavor and is lower in fat. And did you also know that October is also national pasta month?. To see 5 more of my favorite pasta recipes, click over here to see my video with GoodBite.
Turkey Bolognese Recipe
1 lb ground turkey
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, chopped
1 cup finely chopped carrots
1 cup chopped mushrooms, or 1 one small container
2 – 28 oz cans San Marzano Tomatoes
1 – 6 oz can tomato paste
1 cup red wine
1/4 cup fresh or 1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seeds
salt and pepper
1 lb spaghetti pasta (I like whole wheat thin spaghetti), cooked according to package directions
1. Preheat a large soup pot. Drizzle with olive oil. Add ground turkey, chopped onion, chopped green pepper, chopped carrots and garlic. Season with salt and pepper. Cook mixture until meat is browned and vegetables are tender.
2. Add canned tomatoes, tomato pasta and red wine. Add basil (if using dried) and oregano and season with salt and pepper again to taste. Add fennel seeds. Bring to a boil and reduce to a simmer. Simmer for approximately 1 hour or until very thick.
3. Cook spaghetti according to package directions. If using fresh basil, and it to the sauce at the end of cooking. Serve.
Looking for more kid-friendly dinners? Check out these 50 amazing recipes for kids!