7 The best Quick & Easy Spaghetti Bolognese delicious and easy to make.

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You need to prepare ground turkey (ground beef is fine).
Provide yellow onion - finely chopped.
You need to prepare carrots - finely chopped (about 1 large).
Use minced garlic (1 large clove).
Provide dried parsley.
You need to prepare dried oregano.
Provide dried basil.
Provide bay leaf.
You need jar of your favorite spaghetti sauce (or about 3 cups prepared homemade).
Provide marsala wine (or 1/2 cup beef broth + 1 tsp white sugar).
Prepare salt and pepper to taste.

Short Tips:

If a recipe says to use a certain type of pan, then use that pan. If you only own one nonstick pan, the most effective tip we will provide you with is to wait for a good sale at a kitchen shop, then get yourself a stainless-steel pan and a cast iron frypan. Also its smart idea to exchange cheap nonstick pans every few years, as the coating can wear down over the years.

In a deep sided 10 in. skillet over medium heat brown your ground turkey until no longer pink and little moisture remains, stirring constantly making sure to break up into a fine crumble. About 8 - 10 minutes. Note: If you are using ground beef drain fat when browned and return to skillet..
Still over medium heat add your chopped onion, chopped carrots and minced garlic to the skillet with meat and cook until onion begins to turn translucent, stirring frequently. About 4 minutes. Add all of your herbs, stir to combine and cook 1 minute more..
Increase heat to medium high. Add spaghetti sauce and wine (or beef broth mixture), stir to fully incorporate all ingredients. Bring to a boil, reduce heat to medium low and simmer uncovered until sauce has thickened and reduced by almost half. About 15 - 20 minutes. When done, remove bay leaf, adjust salt to taste and serve..
To serve: While sauce is simmering prepare 8-12oz of spaghetti noodles according to package directions. Drain and let air dry for a couple minutes in strainer. Divide on 4-5 plates equally, top with bolognese equally until it is all used up, then freshly shredded parmesan. Serve with a crisp side salad and enjoy..
Note: I like biting into the little pieces of carrot and onion for a textural difference, but if you don't want the varying texture you can also roughly chop the carrot and onion then pulse in a food processor until very fine then continue with the recipe steps. This is also an excellent way to sneak veggies in for picky eaters. ;).

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