Sunday, August 2, 2009

Spaghetti Bolognese

My spaghetti sauce usually has little meat and lots of chunky vegetables but I decided to shake things up today. Stephen loves Spaghetti Bolognese so I thought I'd spoil him a bit. I tried to give it a "healthy spin" with lots of camouflaged veggies and extra lean ground turkey instead of beef. End result - tasty! Especially love the red wine base! :)

2 tbsp olive oil
1.5 cups carrots, grated
1.5 cups celery, minced
2 large onions, minced
2 lbs ground turkey
5 cloves garlic, minced
3 tbsp tomato paste
2 tbsp Worcestershire sauce
2 cups red wine
2 cans tomatoes, diced
1 cup milk
Salt and pepper to taste

In large pot, heat olive oil over medium/high heat. Sauté carrots, celery and onions 2 or 3 minutes. Make a well and add ground turkey. Sauté until cooked through. Add garlic, sauté approximately one minute. Mix in tomato paste and Worcestershire sauce, cook 2 or 3 minutes. Mix in red wine, canned tomatoes and milk. Salt and pepper to taste.

Simmer over low heat for about 2 hours.

Serve with spaghetti and garlic bread.

Yield: Lots!!! (About two large ice cream containers' worth.)


  1. Looks good! Is that some of the cheese you bought on Saturday grated on top?

    I think I'm hosting Presto Pasta Nights soon. I should really check into that.

  2. Thanks! :) I topped with fresh parmesan we bought at La Bottega a while back.

    And yes, you're hosting next week's PPN!

  3. Oh crap! I didn't know it was that soon. Thanks for the heads up!