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Prep Time:
15m
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Cook Time:
2h
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Total Time:
2h 15m
Ingredients
- 1/4 tsp. red pepper flakes (you can use more if you like it spicy)
- 1 bay leaf
- salt and pepper
- 1 spaghetti squash
- extra virgin olive oil
- 1 yellow onion, finely chopped (about a cup)
- 3 stalks of celery, finely chopped (about a cup)
- 2 carrots, finely chopped (about a cup)
- 4 cloves of garlic, minced
- 2 oz of prosciutto, chopped
- 1 1/4 lb ground turkey
- 1 1/2 c dry white wine (I used Pinot Grigio)
- 1 can whole peeled tomatoes, 28 oz. (I used san marzano)
- 1 can whole peeled tomatoes, 14 oz.
- 1 tsp. oregano
Instructions
- Preheat oven 400 degrees.
- Cut the spaghetti squash in half. Remove the seeds. Drizzle with olive oil and season with salt and pepper. Place flesh side down on a baking sheet and roast in the oven for 45 minutes to an hour. The squash should be soft when it comes out of the oven. Set aside to cool.
- Heat a Dutch oven on medium/high and add about 2 tablespoons of olive oil. Then add your chopped onion, carrot, celery and garlic. This is called your mirepoix and is the base for most sauces.
- Sautee the veggies until tender, about 10 minutes. Once the vegetables are soft you can add the ground turkey, prosciutto, red pepper flakes, oregano, salt and pepper. Cook the turkey until it turns white and is fully cooked.
- Deglaze the pan with the wine- make sure you scrape up all those brown bits at the bottom of the pan with your wooden spoon- this is where a lot of flavor comes from!
- Let the wine reduce until it is mostly evaporated and add in all your canned tomatoes with their juices. At this point you can also add in your bay leaf. Bring to a boil then reduce the heat to a simmer.
- Cook the sauce for at least an hour/ maybe an hour and a half, until it is thick and all the flavor has developed. Taste for seasoning and adjust if you need any extra salt and/or pepper. Take out the bay leaf and this sauce is ready to serve!
- Scrape the flesh from the skin of the squash... it should look like thin spaghetti strands.
- To plate: Take a serving of the squash and top with a big ladle full of the Bolognese. I like to serve mine with parmesan cheese on top to get that real pasta Bolognese effect but this isn\'t necessary! Enjoy!
