Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, quick & easy spaghetti bolognese. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Quick & Easy Spaghetti Bolognese is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Quick & Easy Spaghetti Bolognese is something which I’ve loved my whole life.
From Middle English quik, quic, from Old English cwic ("alive"), from Proto-Germanic *kwikwaz, from Proto-Indo-European *gʷih₃wós ("alive"), from *gʷeyh₃- ("to live"), *gʷeih₃w- ("to live"). Cognate with Dutch kwik, kwiek, German keck, Swedish kvick; and (from Indo-European) with Ancient Greek βίος. Quick, as an adjective, refers to something moving with high speed.
To begin with this particular recipe, we have to prepare a few ingredients. You can have quick & easy spaghetti bolognese using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Quick & Easy Spaghetti Bolognese:
- Take 1 lb ground turkey (ground beef is fine)
- Make ready 1 small yellow onion - finely chopped
- Prepare 1/4 cup carrots - finely chopped (about 1 large)
- Make ready 1 tsp minced garlic (1 large clove)
- Prepare 1 tbsp dried parsley
- Take 1 tsp dried oregano
- Get 1/2 tsp dried basil
- Take 1 bay leaf
- Take 1 jar of your favorite spaghetti sauce (or about 3 cups prepared homemade)
- Get 1/2 cup marsala wine (or 1/2 cup beef broth + 1 tsp white sugar)
- Get 1 salt and pepper to taste
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Instructions to make Quick & Easy Spaghetti Bolognese:
- 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.
- 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.
- 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.
- 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.
- 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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