Food Network: Turkey Bolognese

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Turkey Bolognese
Recipe courtesy Giada De Laurentiis

Ingredients
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan

Heat the oil in a heavy large frying pan over medium
heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add
the carrot and celery and saute until the vegetables are tender, about 5 minutes.
Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to
medium-low and simmer gently for 15 minutes to allow the flavors to blend,
stirring often. Stir in the basil. Season the sauce, to taste, with salt and
pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then
transfer it to a container and freeze for future use. Bring the sauce to a simmer
before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just

tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1
cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding
enough reserved cooking liquid to moisten as needed. Serve with the
Parmesan.