Ragù alla bolognese di tacchino (spaghetti in una pentola)

Ingredienti

• 1 pound ground turkey
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup onion (finely diced)
• 1/2 cup carrots (finely diced)
• 2 cloves garlic (minced)
• 28 ounces crushed tomatoes
• 3 cups water
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon red pepper flakes
• 8 ounces spaghetti noodles (broken in half)
• chopped parsley (for serving)
• Parmesan cheese (for serving)

Preparazione

1. 1

   Heat a large pot (I use a Dutch oven) over medium-high heat. Add 1 pound ground turkey and cook, breaking up with a spoon, until browned and no longer pink, about 6-8 minutes.

2. 2

   Season turkey with 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine, then drain any excess grease. Transfer turkey to a plate and set aside.

3. 3

   In the same pot, heat 1 tablespoon olive oil over medium heat. Add diced ½ cup onion and ½ cup carrots. Sauté for 4-5 minutes, until vegetables are softened.

4. 4

   Add minced 2 cloves garlic and cook for 30 seconds until fragrant.

5. 5

   Return turkey to the pot and stir to combine.

6. 6

   Add 28 ounces crushed tomatoes, 3 cups water, 1 teaspoon balsamic vinegar, and ¼ teaspoon red pepper flakes. Stir well and bring to a boil.

7. 7

   Once boiling, reduce heat to a simmer. Add broken 8 ounces spaghetti noodles on top, gently pushing them down to submerge in the liquid.

8. 8

   Cover and cook for 5-6 minutes, stirring occasionally, until noodles are al dente and most of the liquid is absorbed.

9. 9

   Serve topped with chopped parsley and grated Parmesan cheese.