Buy all ingredients right below the recipe
Ingredients
- 2 yellow onions
- 500 g spaghetti
- 3 cloves garlic
- 50 g Parmesan block
- 2 carrots
- 150 g celery stalks
- 3 tbsp extra virgin olive oil
- 400 g ground turkey
- 30 g tomato paste
- 1 tbsp dried oregano
- Juice of 1 lemon
- 400 g diced canned tomatoes
- 1 pinch salt
- 1 pinch black pepper
Method
- 1Peel and finely chop the onions and garlic. Peel the carrots and cut them into small cubes. Wash, clean, and finely dice the celery stalks as well.
- 2Heat 3 tbsp olive oil in a deep pan over medium heat. Sauté the prepared onions, garlic, carrots, and celery in it for about 3–4 minutes until translucent. Add the ground turkey and fry, stirring, for another 8–10 minutes until crumbly.
- 3Stir in tomato paste, oregano, basil, lemon juice, salt, and pepper, and briefly roast. Reduce the heat, add 150 ml water and the diced canned tomatoes. Cover the pan with a lid and let the sauce simmer over low heat for about 20–25 minutes.
- 4Meanwhile, cook the spaghetti al dente in plenty of salted water. Season the Bolognese sauce again with salt and pepper. Serve the cooked spaghetti with the sauce and sprinkle with freshly shaved Parmesan. By the way, the sauce freezes excellently and keeps in the freezer for up to 6 months.
