Spaghetti Bolognese

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As good as mom used to make, unless she didn't make this. In which case I dunno how to compare it. Better than Olive Garden, I can tell you that much

• Serves 2-3, depending on your stomachs.

• Skill level: 2

• Spice level: 2

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Here’s What you need to make the thing:

• 305g spaghetti (uncooked)

• 455g ground turkey

• 3/4 yellow onion, chopped

• 4 cloves garlic, minced

• 1 tablespoon oregano (dried)

• ¼ teaspoon red pepper flakes

• 2 tablespoons tomato paste

• 355ml dry red wine

• 569g crushed tomatoes

• 2 tablespoons heavy cream

• olive oil

• salt to taste

• pepper to taste

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Here’s how to make the thing:

For the Spaghetti:

• In a pot, add enough water to cover the pasta, salt it like the ocean.

• Bring water to boil.

• Add pasta and cook until al dente.

• Strain, but reserve some pasta water. (DO NOT RINSE THE SPAGHETTI.)

For the Sauce:

1. While the pasta cooks, add the oil to a cold Dutch oven or pan, and turn heat to medium.

2. Once the oil is hot, add the onion, and cook until translucent, about 5 or so minutes.

3. Add the ground turkey and cook until no longer pink. Breaking it as you go.

4. Add garlic and cook for another 3 minutes until fragrant.

5. Add the oregano, red pepper flakes, tomato paste and stir to combine.

6. Stir in the red wine and cook for about 7 minutes or until most of the liquid has cooked off.***

7. Add the crushed tomatoes and season with salt and pepper. Stir and bring to a boil, then reduce the heat to a medium-low. Cover the pot and cook for about 20 minutes.

8. Stir in the heavy cream and adjustand season with salt and pepper. Stir and bring to a boil, then reduce the heat to a medium-low. Cover the pot and cook for about 20 minutes.

9. Stir in the heavy cream and adjust for seasoning if needed. If your sauce is too thick add some of the pasta water to thin it out.

10. Add the spaghetti to the pot and toss well with the sauce.

11. Serve immediately with fresh parmesan cheese

• Notes:

  ***Wine, crushed tomatoes, tomato paste, cream, and spices were all judged by sight and the above measurements are approximations. The more wine you add, add additional time to let it reduce and cook out.