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Ingredients
- 2 medium yellow onions
- 3 cloves of garlic
- 2 medium carrots
- 150 g celery
- 3 tablespoons extra virgin olive oil
- 400 g minced turkey meat
- 30 g concentrated tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- juice of 1 large lemon
- 400 g peeled diced tomatoes (canned)
- salt to taste
- black pepper to taste
- 400 g spaghetti
- grated Parmesan for serving
Instructions
- 1Peel the onion and garlic, then finely chop them. Peel the carrots and cut them into small cubes. Wash the celery and also cut it into similar-sized cubes.
- 2In a deep pan, heat 3 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté the vegetables for 3-4 minutes, stirring occasionally.
- 3Add the minced turkey meat to the pan and continue to cook for 8-10 minutes, breaking up the meat with a spatula. Incorporate the tomato paste, oregano, dried basil, lemon juice, salt, and pepper. Cook the mixture for another 3-4 minutes.
- 4Reduce heat to low, add 150 ml of water and the canned peeled tomatoes. Cover the pan with a lid and let the sauce simmer for 20-25 minutes. Meanwhile, cook the spaghetti according to package instructions.
- 5Finally, taste and add more salt or pepper if necessary. Serve the hot Bolognese sauce over spaghetti, sprinkled with Parmesan shavings. The sauce can also be frozen, lasting up to 6 months.
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