By Aggieskitchen
Easy enough to make on a weeknight, this hearty and healthy Spaghetti with Kale and Turkey Bolognese is comfort in a bowl.
Spaghetti with Turkey and Kale Bolognese
Yield: 6 servings
Ingredients:
- 1 13 oz package of whole wheat or regular spaghetti (I usually prefer whole wheat but used Dreamfields for this recipe)
- 1 lb lean ground turkey
- 1 tablespoon olive oil
- 2 carrots, minced
- 1 onion, minced
- 3 garlic cloves, minced
- 3 handfuls chopped kale
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 tablespoon oregano
- salt and pepper, to taste
Directions:
- Cook pasta according to directions. While pasta water is on stove, start to prepare the sauce.
- In a large skillet or medium saucepan, heat oil over medium heat. Add onions, garlic and carrots and cook for about 5-7 minutes until soft.
- Increase to medium-high heat and add turkey to vegetables, crumbling with a wooden spoon or spatula. Cook turkey meat until no longer pink.
- Add kale to turkey mixture, one handful at a time. Each time you add the kale, carefully stir into meat mixture until it starts to wilt down.
- Once kale is wilted, add crushed tomatoes and tomato sauce. Add oregano, a big pinch salt and fresh ground pepper and bring to a slow boil. Reduce to low heat and let simmer for about 15- 20 minutes, stirring occasionally. Taste for salt and pepper and adjust to your liking.
- Serve sauce over spaghetti with freshly grated Parmesan and red pepper flakes (optional).
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