Best Quick Spaghetti Bolognese Recipes

Quick Turkey Bolognese with Spaghetti Squash image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 12

3 bacon slices, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
1 large carrot, diced small
2 small celery stalks, diced small
3 garlic cloves, minced
1 pound ground turkey breast or chicken breast
2 cups crushed tomatoes (from a 28-ounce can)
Red-pepper flakes (optional)
Kosher salt and freshly ground pepper
6 cups Simple Roasted Spaghetti Squash
Grated Parmesan, for serving

Steps:

In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl.
Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.

Nutrition Facts : Calories 337 g, Fat 11 g, Fiber 7 g, Protein 34 g, SaturatedFat 2 g

QUICK SPAGHETTI BOLOGNESE image

Yield 6 people

Number Of Ingredients 11

Salt & pepper, to taste
2 T olive oil
1 medium onion, cut into 1/4" dice
1 medium carrot, cut into 1/4" dice
3 cloves garlic, finely chopped
1 pound ground beef (85% lean)
1 can (28 oz) crushed tomatoes
1/4 c. evaporated milk
1 lb. spaghetti
1 T fresh chopped thyme
1/2 c. grated Parmesan cheese

Steps:

1. Bring a large pot of salted water to a boil over high heat. 2. Meanwhile, in a large flameproof casserole, heat the oil over medium high heat. Add the onion, carrot, garlic, salt and pepper. Cook, stirring often, for 8 minutes or until they soften. 3. Add the ground beef and cook, stirring often, for 5 minutes, or until only a little pink remains. 4. Add the tomatoes and milk and bring to a boil. Lower the heat and simmer the mixture for 10 minutes. 5. Drop the spaghetti into the boiling water and cook, stirring occasionally, for 8 to 10 minutes or until it is tender but still has some bite. Drain it into a colander. 6. Add the thyme and Parmesan to the tomato sauce. Taste for seasoning and add more salt and pepper, if you like. Tip the spaghetti onto a platter and spoon the Bolognese sauce on top.