Turkey Bolognese

After eating leftover turkey all weekend, I'm feeling like some pasta! I have just enough leftover turkey to make this delicious pasta dish!

Serves 6

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

1. 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.

2. Add the turkey and saute 1 minute. Add the marinara sauce. Stir in the basil. Season the sauce with salt and pepper, to taste. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often.

3. 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 cheese.

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