Pasta Bolognese

Okay, so tomorrow is the big softball game, and I need to power my little one up so she can hit the mess out of that ball.  Nothing says “Go Kick Some Softball Boo-Tay!” like a big bowl of Pasta Bolognese (and uuuhh maybe some garlic bread)!

 “Goooooooooooooo Bella!”

Pasta Bolognese

2 TB olive oil

1 medium yellow onion, chopped
1 carrot, chopped
1 rib of celery, chopped
2 strips of bacon
1 pound of ground turkey
2 garlic cloves chopped
3/4 c. dry white wine
28 oz. can of spaghetti sauce
1 c. chicken stock
1/2 tsp. thyme
Bay leaf
1/4 c. cream ( or 1/4 c. milk with 2 TB butter)
2 pounds whole wheat pasta
Salt and pepper to taste
Parmesan Cheese for garnish


  1. Heat oil in the bottom of a large saucepan.
  2. Add finely chopped onions, celery, carrots and bacon.  Cook until vegetables are soft and onion is translucent, about 8 minutes. Remove from pan.
  3. Brown ground turkey until no longer pink.
  4. Add chopped garlic and cook about one minute.
  5. Return vegetables to pan, add wine and cook until liquid has almost evaporated (about 7 minutes).
  6. Stir in spaghetti sauce, bay leaf and chicken stock. Simmer on low heat for 1 hour, partially covered.
  7. Add cream or milk mixture and heat until warm.
  8. While sauce is cooking, cook pasta according to package directions.
  9. Toss drained pasta with sauce and serve.
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