One Pot Turkey Bolognese With Spaghetti Food

ONE POT TURKEY SPAGHETTI RECIPE

Steps:

• Over medium heat, brown turkey in bottom of a large (12") braising pan or dutch oven pan.
• Pour 1 jar of pasta sauce and chicken broth into pan. Break spaghetti noodles in half and toss with sauce and broth. Add tomatoes, onion, garlic powder, salt, pepper, and Italian seasoning. Pour other jar of spaghetti sauce and 1 cup of water into the pan and turn heat on high.
• Once it starts to boil, turn heat down to medium heat and let cook for 9-10 minutes (or until the noodles are al dente), stirring every couple of minutes so that the noodles don't stick together and it is evenly cooked.
• Turn heat down to low and stir in mozzarella cheese. Let it cook over the low heat for 2-3 minutes, or until the cheese is completely melted.
• Scoop into individual servings and top with fresh parsley and shredded Parmesan cheese (if desired).

ONE-POT PASTA BOLOGNESE

Steps:

• In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
• Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
• Top with Parmesan cheese and basil.

ONE-POT BUCATINI BOLOGNESE

Steps:

• Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, thyme, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the tomato paste and cook 1 minute, stirring to coat the vegetables. Add the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, about 5 minutes.
• Add the canned tomatoes, bucatini, 3 cups water and 1 teaspoon salt. Stir to ensure the pasta is submerged in liquid. Bring to a boil and continue to cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente and the sauce has thickened, 10 to 12 minutes. Remove the thyme sprigs. Stir in the Parmesan and parsley and season with salt to taste. Divide among 4 bowls and serve with additional parsley and Parmesan.
• Cook's Note: The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.

ONE POT PASTA BOLOGNESE

Steps:

• Saute onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.
• Cook beef: Add beef and cook, breaking it up as you go.
• Add tomato: Once beef has all changed from red to brown, add tomato passata.
• Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.
• Add everything else: Add remaining beef stock and all remaining ingredients except spaghetti. Give it a good stir, then let it come up to the boil.
• Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.
• Cook pasta: Once fully submerged, cook for 12 minutes, stirring every minute or so, and more towards the end. At about the 8 minute mark, lower the heat to medium otherwise the base might catch (but ensure it is still bubbling gently - you don't want pasta just bloating in warm water).
• Remove from stove, toss well: Take it off the stove once the pasta is JUST cooked, the tiniest bit firmer than you want, and when still saucy. Toss it for about 30 seconds or so - the sauce will reduce further, the pasta will finish cooking.
• Serve immediately, garnished with parmesan.

COURGETTI BOLOGNESE

Steps:

• Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.
• Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Then add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, until softened. Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes. Fill 1 can with water and pour into the pan. Crumble over the chicken stock cubes and bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.
• When the bolognese is nearly ready, stir through the soy sauce and some seasoning. Spiralize your courgettes on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp olive oil and add your courgetti. Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey bolognese, grated pecorino and basil leaves.

ONE-POT TURKEY BOLOGNESE WITH "SPAGHETTI"

Steps:

• Press Sauté and add the olive oil, onion, garlic, turkey, and 1 teaspoon salt to the Instant Pot. Sauté until the turkey is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. While the meat is cooking, pour the diced tomatoes, with their juices, into a blender and blend until smooth. Set aside until the meat is browned.
• Press Cancel to change cooking cycles. Add in the blended tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and 1/2 teaspoon salt and stir well.
• Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, making sure that the area where you pierced the skin is facing up, out of the sauce, to vent. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes.
• When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Use oven mitts to lift the spaghetti squash out of the pot. Transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper, to taste.
• Cut the cooked spaghetti squash in half crosswise, and use a spoon to remove the seeds from the center. Use a fork to scrape out "noodles" from the squash and place them on plates. Spoon the Bolognese sauce on top of the noodles and serve. Store leftovers in an airtight container in the fridge for 1 week.

ONE-POT LEFTOVER ROAST CHICKEN PASTA

Steps:

• Heat up the oil in a large pan.
• Add the chopped onion and garlic, and sautee for 2-3 minutes or until the onion is transluscent.
• Add the chopped tomatoes, herbs and seasoning, and leave to simmer for 3-4 minutes until the sauce is slightly reduced.
• Add the cooked chicken, water or chicken broth, and pasta.
• Leave to cook with the lid on until the liquid is absorbed and the pasta is cooked.
• Mix in the parmesan, then garnish with parsley.
• Remove from the heat and serve hot with more parmesan if you like.

ONE-POT PASTA WITH GROUND TURKEY AND SPINACH

Steps:

• Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, 1/2 teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
• Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
• Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
• Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.
• Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
• Garnish with the chopped cilantro, sit back and watch the forks fly!

TURKEY BOLOGNESE

Steps:

• 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.

ONE POT RIGATONI BOLOGNESE

Steps:

• Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with a few pinches of salt and pepper as it cooks.
• Cook the vegetables: Add the finely chopped vegetables to the pot with the beef and cook over medium heat, stirring often, until softened (about 2-3 minutes).
• Season and deglaze: Add garlic powder, Italian seasoning, a pinch of salt, pepper and tomato paste to the pan. Stir until mixed in well. Pour in 3 cups broth, scratching the browned bits off the bottom of the pan.
• Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet, making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 15 minutes. Add up to one more cup of broth during cooking, as needed. Serve with grated parmesan.