This bolognese is one of those things I NEED to ration because I am too scared I will overindulge and my love for it will be lost. It is the sauce my mom has been making me since I was little. Even when I moved away (and yes, I was a full grown adult), she would make me little packets of it to store in my freezer for "those days" or for when I was stressed during exams. Since the recipe makes a fair amount, you can freeze it in individual portions and pull it out when you are in a bind or when you decide to entertain last minute. Turkey is a great lean meat but you can always substitute for beef or even lentils. Of course, courgetti isn't a must, but it is a great way to get in veggies as the days get colder.
Make a bigger batch and freeze the extra, (it will be your saviour on cold evenings)
If you don't have a spiralizer, use a carrot peeler to create long ribbons of zucchini
If you have mixed Italian herbs instead of the individual spices, use about 3 tsp
Prep Time: 15 minutes
Cook Time: 1.5+ hours (the longer you simmer, the better)
700g turkey mince
1 large onion, chopped
1-2 garlic cloves
1 tablespoon olive oil
1 tbsp lemon juice
400g can of crushed tomatoes
4 tbsp tomato paste
1 tsp basil
1 tsp oregano
1/2 tsp thyme
1 litre water
Salt and pepper to taste
Grated parmesan cheese (to serve)
Chilli flakes (to serve)
2 zucchini per person (if making courgetti)
Peel and finely chop the onion and garlic and cook in oil until onions are golden.
Add the turkey, stirring well with a fork to break up any lumps. Add lemon juice.
Once turkey is cooked, add the tomatoes, tomato paste, herbs and salt and pepper.
When sauce is boiling, reduce heat to simmering temperature, and cook for another 1 hour (or longer if you have the time).
If you are serving with courgetti, spiralize the zucchini and place in a dry pot on low-medium heat until noodles are soft (about 3-5 minutes).
Distribute sauce over spaghetti or courgetti and sprinkle parmesan cheese and chilli flakes to serve.