SPAGHETTI BOLOGNESE

I am a lover of Italian food, and I always try to recreate some of the classics.
For example, this spaghetti instead of beef use ground turkey because I have young girls and does not contain red wine.
The result is delicious, full of flavor and this is especially for those who want to care for the calories.
This pasta is the best for weekends, can make a large amount and save the rest for other days.
There are many ideas and you will put its magic touch to make it even more delicious.
Enjoy it.

INGREDIENTS

1 small onion, chopped
2 cloves garlic, minced
1 pound of ground turkey
1 tablespoon dried oregano
2 tablespoons ketchup
2 tablespoons tomato paste
1 can tomato sauce 425 grams
1 tablespoon butter
2 teaspoons vegetable oil
1 / 2 cup chopped parsley salt and pepper to taste
1 cup of water where the pasta is cooking 1 box of Penne pasta

DIRECTIONS

Cook pasta according to package directions.
In a saucepan heat oil and melt butter, add onion, garlic, oregano and meat, cook for 8 minutes. Following this add the tomato paste and stir well with meat, add the ketchup and tomato sauce and the water that reserves of the pasta, add salt and pepper to taste and simmer for 20 minutes over medium heat.
Once ready incorporate the pasta and stir well, add the parsley and serve.

 You may sprinkle parmesan cheese and be accompanied by toasted bread.

Serves 8 people.

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