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In a deep sided 10 in.
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skillet over medium heat brown your ground turkey until no longer pink and little moisture remains, stirring constantly making sure to break up into a fine crumble.
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About 8 - 10 minutes.
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Note: If you are using ground beef drain fat when browned and return to skillet.
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Still over medium heat add your chopped onion, chopped carrots and minced garlic to the skillet with meat and cook until onion begins to turn translucent, stirring frequently.
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About 4 minutes.
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Add all of your herbs, stir to combine and cook 1 minute more.
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Increase heat to medium high.
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Add spaghetti sauce and wine (or beef broth mixture), stir to fully incorporate all ingredients.
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Bring to a boil, reduce heat to medium low and simmer uncovered until sauce has thickened and reduced by almost half.
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About 15 - 20 minutes.
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When done, remove bay leaf, adjust salt to taste and serve.
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To serve: While sauce is simmering prepare 8-12oz of spaghetti noodles according to package directions.
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Drain and let air dry for a couple minutes in strainer.
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Divide on 4-5 plates equally, top with bolognese equally until it is all used up, then freshly shredded parmesan.
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Serve with a crisp side salad and enjoy.
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Note: I like biting into the little pieces of carrot and onion for a textural difference, but if you don't want the varying texture you can also roughly chop the carrot and onion then pulse in a food processor until very fine then continue with the recipe steps.
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This is also an excellent way to sneak veggies in for picky eaters.
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;)
