Spaghetti Bolognese

Prep time: 60 minutes
Servings: 8ish


  • 2 15 oz cans tomato sauce
  • 1 15 oz can diced tomatoes
  • 1 tbs basil
  • 1 tsp oregano
  • 1 tsp thyme
  • 2-3 cloves minced garlic (more if you like garlic)
  • 2 large pinches salt (to taste)
  • 1 tsp granulated onion
  • 1.5 lb lean ground turkey
  • spaghetti noodles
  • 1 tbs beef broth base


Combine the tomato sauce, diced tomatoes, basil, oregano, thyme, garlic, half the salt, and half the onion. Simmer over low heat for at least 30
minutes, but I find that the flavors are best if left to simmer for 3 hours. As near as I can tell you can let this simmer on the lowest heat you can give it all day and it will just get better and better.

About the time you're ready to put the water on for the noodles, brown the ground turkey along with the beef stock base and the remaining salt and onion in a saute pan. Chop it into the smallest pieces you can. Drain and add to the sauce.

Boil the spaghetti noodles as directed on the package. Serve the noodles with plenty of sauce and some shredded parmesan or romano cheese, and a nice crusty bread with olive oil or butter.


For best results, make the sauce the day before you intend to use it and store in the refrigerator overnight.

I happen to use the Better than Boullion "low salt" stock. If not using low salt stock you may want to reduce the amount of salt you use. Either way, I find that the sauce is best if you don't skimp on the salt, but it is possible to oversalt it.

I make this dish specifically to have a dinner and at least one lunch as leftovers because it's so very good the next day. Plus all the kids I've tried it on absolutely love it, because it's meaty and spaghetti.