1pkg.(14-16 oz.) spaghetti, or pasta of your choice
Instructions
In a large straight-sided skillet or Dutch oven, heat oil over medium high heat. Sauté carrots, onions, salt and pepper for 3 to 4 minutes, or until beginning to soften. Add ground turkey and sausage, and brown, breaking up clumps, until meat is cooked, about 5 minutes.
Add tomato paste and garlic and cook, stirring constantly, for 2 minutes. Add wine, and cook 2 more minutes, scraping up browned bits, until wine is mostly reduced. Stir in crushed tomatoes and red pepper flakes, if using. Reduce heat to low and simmer until slightly thickened, 20-30 minutes, or longer, if desired.
Meanwhile, bring a large pot of water to boil. Cook pasta according to package instructions; drain, reserving ½ cup pasta water.
When ready to serve, stir in basil, parsley, and heavy cream. Taste sauce and season with salt, sugar (see note), and red pepper flakes as desired.
Add drained pasta, and thin sauce with reserved pasta water, if necessary. Alternatively, serve sauce over pasta. Sprinkle with cheese and serve.
Video
Notes
Slow cooker sauce: Looking for a slow cooker spaghetti sauce? Brown onion, carrots, garlic, and meat in a skillet on the stove. Add to a slow cooker with the remaining ingredients, except fresh herbs and cream. Cover slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Or try Crockpot Spaghetti Sauce with meat or vegetarian options.
Use different meat: Not crazy about turkey? Substitute ground beef for the ground turkey and pork Italian sausage.
Omit the cream: Omit the heavy cream if you're lactose-intolerant. The sauce will still be great!
Add vegetables: "Green up" your sauce with spinach leaves, stirring them in with the basil and parsley. The tender leaves will wilt almost instantly in the hot sauce.
Shortcut: Rather make your Bolognese with jar sauce from the grocery store? Omit the canned tomatoes, tomato paste, red wine, salt and pepper. Add a jar of your favorite spaghetti sauce instead.
We don't typically add sugar, but we recommend tasting at the end of cook time and adding sugar, salt, and red pepper flakes as desired. Start with just a little sugar, though, a half teaspoon at most, and add gradually as desired, stirring well and tasting each time.
Store leftovers in the fridge in a tightly covered container for up to 4 days. Warm up on the stove or on the microwave until it's heated through.
Make Ahead Idea: Make a double batch of sauce and freeze half to use later. Store it in a freezer container for up to a month. Thaw overnight in the fridge for best results.