Spaghetti Bolognese

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Spaghetti Bolognese 
Makes 2 Servings 
 
If you’ve got any leftover skillet meatloaf, it will be perfect for this recipe. Otherwise, fresh lean, ground turkey is just fine. The mushrooms will add a “meatiness” to this recipe. 
 
Ingredients 
2 t olive oil 
1 c mushrooms – chopped 
¼ c onion – chopped 
6 oz lean ground turkey OR 1 Serving Leftover Skillet Meatloaf
1 c crushed tomatoes or tomato sauce  
2 T chicken broth, divided 
1 t Italian seasoning 
¼ t Worcestershire sauce 
½ c cooked pasta 
½ c steamed broccoli 
¼ t dried parsley, for garnish 
 
Directions  
Heat the oil in a skillet on medium heat for 30 seconds. 
Add the mushrooms and onion and cook for 5 minutes, or until the onion has started to soften. (If needed, add a splash of chicken broth to prevent sticking.) 
Add the ground beef and cook, breaking up the meat it is no longer pink, about 5 minutes. OR ADD THE LEFTOVER SKILLET MEATLOAF AND BREAK IT UP. 
Add the tomatoes, broth, and Worcestershire sauce. Cook stirring occasionally, for 5 minutes, or until the sauce has thickened. 
Serve the meat sauce over the pasta, with the steamed broccoli on the side and garnish with parsley.