By Brittanie Peterson
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the vegetables: peel and finely chop the carrot, chop the celery, finely chop the onion, and mince the garlic.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Add the ground turkey to the skillet. Cook, breaking up the meat with a spoon until it's browned and cooked through, about 8-10 minutes. Season with salt and black pepper to taste.
Pour in the tomato passata, stir to combine with the turkey and vegetables. Bring to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
Meanwhile, cut the broccoli into florets. In a separate pot, bring 2 cups of water to a boil and place a steamer basket over the pot. Add the broccoli florets to the steamer basket, cover, and steam until tender, about 5-7 minutes.
Add the cooked spaghetti to the skillet with the Bolognese sauce. Toss to combine and heat through for 2 minutes.
Taste the pasta and adjust seasoning if necessary. Serve the spaghetti Bolognese with a sprinkle of grated Parmesan on top, alongside the steamed broccoli.
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This Pasta Main Course Italian Dinner recipe is ready in 45 minutes and features spaghetti, ground turkey, tomato passata and other delicious ingredients. Contains 630 calories total.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the vegetables: peel and finely chop the carrot, chop the celery, finely chop the onion, and mince the garlic.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Add the ground turkey to the skillet. Cook, breaking up the meat with a spoon until it's browned and cooked through, about 8-10 minutes. Season with salt and black pepper to taste.
Pour in the tomato passata, stir to combine with the turkey and vegetables. Bring to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
Meanwhile, cut the broccoli into florets. In a separate pot, bring 2 cups of water to a boil and place a steamer basket over the pot. Add the broccoli florets to the steamer basket, cover, and steam until tender, about 5-7 minutes.
Add the cooked spaghetti to the skillet with the Bolognese sauce. Toss to combine and heat through for 2 minutes.
Taste the pasta and adjust seasoning if necessary. Serve the spaghetti Bolognese with a sprinkle of grated Parmesan on top, alongside the steamed broccoli.
Calories per Serving: 630
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