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Alright, don’t linger, let’s course of action this quick & easy spaghetti bolognese formula with 11 components which are undoubtedly easy to obtain, and we have to process them at the very least through 5 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients Quick & Easy Spaghetti Bolognese:

1. Require 1 lb - ground turkey (ground beef is fine)
2. Prepare 1 small - yellow onion - finely chopped
3. Make ready 1/4 cup for carrots - finely chopped (about 1 large)
4. Get 1 tsp of minced garlic (1 large clove)
5. Require 1 tbsp - dried parsley
6. Get 1 tsp dried oregano
7. Give 1/2 tsp for dried basil
8. Take 1 for bay leaf
9. You need 1 for jar of your favorite spaghetti sauce (or about 3 cups prepared homemade)
10. Require 1/2 cup of marsala wine (or 1/2 cup beef broth + 1 tsp white sugar)
11. Get 1 for salt and pepper to taste

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Quick & Easy Spaghetti Bolognese start cooking:

1. In a deep sided 10 in. skillet over medium heat brown your ground turkey until no longer pink and little moisture remains, stirring constantly making sure to break up into a fine crumble. About 8 - 10 minutes. Note: If you are using ground beef drain fat when browned and return to skillet.
2. Still over medium heat add your chopped onion, chopped carrots and minced garlic to the skillet with meat and cook until onion begins to turn translucent, stirring frequently. About 4 minutes. Add all of your herbs, stir to combine and cook 1 minute more.
3. Increase heat to medium high. Add spaghetti sauce and wine (or beef broth mixture), stir to fully incorporate all ingredients. Bring to a boil, reduce heat to medium low and simmer uncovered until sauce has thickened and reduced by almost half. About 15 - 20 minutes. When done, remove bay leaf, adjust salt to taste and serve.
4. To serve: While sauce is simmering prepare 8-12oz of spaghetti noodles according to package directions. Drain and let air dry for a couple minutes in strainer. Divide on 4-5 plates equally, top with bolognese equally until it is all used up, then freshly shredded parmesan. Serve with a crisp side salad and enjoy.
5. Note: I like biting into the little pieces of carrot and onion for a textural difference, but if you don't want the varying texture you can also roughly chop the carrot and onion then pulse in a food processor until very fine then continue with the recipe steps. This is also an excellent way to sneak veggies in for picky eaters. ;)

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