The Kitchn: Simple spaghetti full of flavor
A chance dinner with friends has brought this meal firmly into my weeknight rotation. We had just finished moving all our earthly belongings to a new house, and our friends (now our neighbors!) took pity on us: "It's just turkey spaghetti, but you should come over for dinner."
We did, and we devoured our plates of "just turkey spaghetti." It was more than just the hunger of a long moving day -- this simple weeknight pasta was seriously good.
This dish is really a reminder that good food doesn't need to be complicated or use fancy ingredients. In fact, sometimes the most basic, everyday ingredients make the most satisfying meals. In my work as a food writer and editor for The Kitchn, I feel like I'm often trying to find that new cool thing to wow everyone, but sometimes simple is really best.
Ground turkey isn't usually on my shopping list, but I'm starting to think it should be. It makes a lighter weeknight pasta sauce that is still full of good flavor.
I also like the instant depth that the red wine adds to the sauce, but you could use white wine or beer, or skip alcohol altogether, and your sauce would still be great. You could also skip the carrots, use mushrooms or add some roasted red peppers. This is obviously an adaptable recipe, and you should feel empowered to make it your own.
Spaghetti with Turkey Bolognese
Serves 4 to 6 (Makes about 8 cups of sauce)
For the bolognese sauce:
Olive oil
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