Weeknight Turkey Bolognese

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 2 tablespoons olive oil
• 1 medium onion, diced (about 1 cup)
• Kosher salt and freshly ground black pepper
• 1 medium carrot, diced (about 2/3 cup)
• 2 stalks celery, diced (about 2/3 cup)
• 1 medium clove garlic, minced (about 1 teaspoon)
• Pinch of red chili flakes
• 1 pound ground turkey meat (see note above)
• ½ cup red wine
• 1 (28-oz) can whole peeled tomatoes
• 3 ½ cups homemade or store-bought low sodium chicken broth
• 1 pound spaghetti
• Splash of fish sauce
• ½ cup chopped fresh basil
• 1/2 cup grated Parmigianno-reggiano, plus more for serving

Procedures

1. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and a pinch of salt and cook until softened and translucent, about 5 minutes, then add the carrots, celery and chili flakes and cook until softened, about 4 minutes more. Add the garlic and cook until fragrant, about 30 seconds.
   
2. Add the meat, gently breaking it apart with a wooden spoon, and cook until no longer pink, 5 to 6 minutes, seasoning generously with salt and pepper. Add the wine and allow to simmer until reduced, making sure not to aggressively boil the meat, about 5 minutes.
   
3. Add the tomatoes, gently breaking apart the tomatoes as they soften with a wooden spoon or potato masher, then add the stock and raise the heat to maintain a vigorous boil. Add the pasta and cook according the package directions, until al dente. Finish with a splash of fish sauce, then season to taste with salt.
   
4. Stir in half the basil and cheese. Serve the spaghetti, sprinkling with more basil and cheese at the table.