This rich, meaty Bolognese sauce is perfect for a weeknight meal or a special dinner. Pairing it with spaghetti squash gives it a lighter note. As a bonus, it's Paleo as well as gluten free. Enjoy!
Course Dinner, Lunch
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6servings
Ingredients
The Spaghetti Squash
1largespaghetti squash
The Turkey Tomato Sauce
1largeOnion
2mediumcarrots
3clovesgarlic
3slicesbacon
2tablespoonstomato paste
1teaspoonItalian herb mix
1/8teaspooncrushed red pepperoptional
1.5poundsground turkey
1/2teaspoonkosher salt
1/2teaspoonground black pepper
128 oz cancrushed tomatoes
1/4cupgrated parmesan cheese
1largebay leaf
Instructions
Bake the spaghetti squash
Preheat the oven to 375 degrees
Place the spaghetti squash on a baking sheet and pierce all over with a sharp knife
Bake the squash for 45 minutes or until a fork easily pierces the flesh. Let cool until you can handle it or while you are making the Bolognese Sauce
Use a sharp knife and cut the spaghetti squash lengthwise. (don't worry if it has a brown spot on bottom - it won't affect the taste)
Use a spoon to scoop out the seeds. This is SO MUCH easier to do than cutting and scooping a raw squash!
Draw a fork through the flesh of the squash to produce the spaghetti-like strands - SO COOL!!
Set the spaghetti squash aside until you are ready to use it or refrigerate it for up to a week
Make the Turkey Bolognese
Dice the carrot and onion
Finely chop the garlic cloves
Cut the bacon into small pieces (also know as Lardons) and place in a hot skillet.
Cook the bacon until it renders it's fat and gets crisp - about 6 minutes
Using a slotted spoon, remove the bacon pieces and set them on a plate lined with paper towel
Drain all but a tablespoon or so of the bacon grease from the pan and add the carrots and onions
Add a sprinkle of salt and pepper and cook until the carrots and onions are soft
Add the chopped garlic, Italian herb mix and crushed red pepper (if using). Cook for another 30 seconds
Add the tomato paste. I love to use the tomato paste in a tube - it's easy and I don't end up with 3/4 of a can of tomato paste in the refrigerator
Add the ground turkey to the pan
Using a wooden spoon, break up the ground turkey and cook until no longer pink - about 5 minutes
Add the crushed tomatoes
Add the bay leaf and stir the sauce to combine the ingredients
Bring the sauce to a boil, reduce the heat and simmer for 10-15 minutes
Add the bacon pieces back into the sauce and simmer for another couple of minutes to be sure everything is hot
Serve the sauce on a hot bowl of spaghetti squash (or your favorite pasta) and top with the grated parmesan cheese or....
if you are like my son, Jack, sprinkle with some additional crushed red pepper to give it a kick!
Notes
This recipe is adapted from a Martha Stewart recipe