|Turkey Bolognese with Born to Hula Smokehaus Blues Hot Sauce|
|Turkey Bolognese and Garlic Bread|
1 lb. Organic Ground Turkey
1 lb. Spaghetti (I use Barilla Spaghetti)
1 24 oz. Pasta Sauce Jar (I use Barilla or make homemade if you have time)
1 teaspoon Tomato Paste
2 tablespoons Born to Hula Smokehaus Blues Hot Sauce
3 tablespoons Extra Virgin Olive Oil
1 Yellow Onion, chopped
4-5 Garlic Cloves, minced
Cracked Black Pepper
1 tablespoon Italian Seasoning
Bunch fresh Parsley, roughly chopped
1 Bay Leaf
1 cup Shredded Mozzarella Cheese
Grated Parmesan Cheese
|Ground Turkey cooking|
Roughly chop a bunch of parsley; set aside.
With a skillet on medium heat, add 2 tablespoons extra virgin olive oil and when hot add ground turkey, season with salt, pepper and Italian seasoning; add onions and bay leaf.
Cover and cook for about 7 minutes stirring often, and then add garlic. Continue cooking.
After 5 minutes add pasta sauce, tomato paste, and Born to Hula Smokehaus Blues Hot Sauce. Stir, cover, and simmer on low heat for about 10 minutes.
Once the water boils add coarse salt and 1 tablespoon extra virgin olive oil.
Add the spaghetti and cook to Al Dente, according to box directions.
Before draining spaghetti, reserve about 3/4 cup of starchy pasta water.
Drain spaghetti and return to pot.
|Adding Born to Hula Smokehaus Blue to my sauce|
Add shredded Mozzarella cheese and grated Parmesan cheese and combine.
Add parsley and combine.
Add more Parmesan cheese over the top and serve with garlic bread if desired.
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