Turkey Bolognese Sauce

Recipe For Turkey Bolognese Sauce

Serves: 6

  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely diced
  • 1 medium carrot, grated
  • 3 packets of stevia sachets
  • 1½ pound lean ground turkey
  • 3 large garlic cloves, smashed
  • ¾ cup dry white wine
  • One 28-ounce can peeled Italian tomatoes—seeded and finely chopped, juices reserved
  • 2 tablespoon tomato paste
  • 1 cup water
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 2 bay leaf
  • 1 lb spaghetti pasta
  • Salt and freshly ground pepper
  • Freshly grated Parmesan, for serving
  1. In heavy bottom 5 quart pot, heat olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Stir in the ground turkey and carrots, cook until the meat is no longer pink, about 2 minutes. Add remaining ingredients. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes.
  2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce. Sprinkle with freshly grated Parmesan cheese.




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