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.
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