Turkey Bolognese Sauce

Ingredients:

• 340 g of ground turkey
• 1/3 cup extra-virgin olive oil
• 1 medium onion
• 1 medium carrot
• 1 small stalk of celery
• 3 cloves garlic, crushed
• 1/4 cup tomato paste
• 1/4 cup chopped basil leaves
• 1 teaspoon coarse salt
• A pinch of crushed red pepper flakes
• 2 cans of 800g canned whole tomatoes
• 1 bay leaf
• A pinch of ground fennel seeds

Preparation:

1. In a large electric skillet, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Add the ground turkey, tomato paste, salt, and red pepper flakes; cook, stirring, until the mixture turns deep red, about 10 minutes. Add the tomatoes and their juices, breaking them up into bite-sized pieces with a spoon.
2. Add the bay leaf and fennel seeds. Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Remove the bay leaf, sprinkle with basil, season with salt, and serve the Bolognese sauce over the pasta.
   
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