Turkey Bolognese

¼ c. extra virgin olive oil
1 large Vidalia onion, chopped
3 T. minced garlic
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 lb. shredded cooked turkey
3 c. good marinara sauce (homemade or store bought)
¼ c. chopped fresh basil leaves
Salt, black pepper
1 lb. spaghetti
Freshly grated parmesan

1. Heat oil in heavy large frying pan over medium heat.
2. Add onion and garlic and cook for about 5 minutes.
3. Add carrot and celery and cook until tender.
4. Add turkey and saute for 1-2 minutes.
5. Add the marinara sauce. Decrease heat to low and simmer for 15 -20 minutes allowing flavors to blend, stirring often.
6. Stir in basil and season to taste.
7. Cook spaghetti in large pot of salted boiling water until tender but not mushy.
8. Drain, reserve 1-2 c. of pasta water.
9. Add pasta to marinara sauce and toss to coat. Add enough of pasta water to moisten the mixture.
10. Serve with parmesan cheese and you can also add some basil leaves.

EASY MARINARA SAUCE

¼ c. chopped garlic
1 c. finely chopped white onion
¼ c. olive oil
3 (16-oz.) cans Italian plum tomatoes, crushed
3 anchovy filets, optional
1 t. anchovy oil, optional
½ bunch chopped fresh basil
½ bunch chopped fresh oregano
1 t. red pepper flakes or to taste
Salt and pepper to taste
1 T. tomato paste

1. Heat a heavy bottomed pot. When it gets hot, add olive oil and chopped onion. Saute until soft.
2. Add the garlic and cook until tender, do not let brown.
3. Add anchovies, anchovy oil, basil, oregano, red pepper flakes and seasonings. Stir for 30 seconds until anchovies break up.
4. Add tomatoes and tomato paste. Bring to a boil over medium heat, stirring frequently, until sauce starts to thicken. This takes about 15-20 minutes. Taste for seasoning.
5. If it is too watery, just add more tomato paste.
*****This sauce can be used on any pasta. I also like to serve over my spinach manicotti.