Jeremy is a huge fan of Spaghetti Bolognese, but to be completely honest it is an all day event ... so here is an abbreviated version that keeps the flavor and texture, but in a fraction of the time!
Heat a saucepan over low heat and add 1 tbsp olive oil with 1/2 c of chopped onion, 1 carrot diced, and 2 stalks of celery also diced. Today I opted for using a Mirepoix blend that already had the medley of chopped onion, carrots and celery- I poured the carton over the oil and let the vegetables caramelize for about 12 minutes- half way through I seasoned the vegetables with TJ's 21 Seasoning Salute.
I then added a pound of ground turkey, 1/2 tbsp oregano, 1 tbsp garlic powder and a few dashes of pepper and let the turkey brown, stirring every few moments. Once the meat was cooked through, I poured in about 1/2 c of red wine and let it cook into the meat until the wine was completely evaporated.
At this time I added a 28 ounce can of tomato sauce to the pot with 1/2 c of fat free half and half and 1 tsp of red pepper flakes. Let the sauce simmer for about 45 minutes to thicken.
When the sauce is about done, start water to boil for your pasta. Cook your spaghetti noodles through.
Return to your sauce and stir in 1 1/2 tbsp butter and then spoon the sauce over the pasta!