Pasta Bolognese with Turkey

Ingredients:

• 450 g of spaghetti pasta
• 450 g chopped cooked turkey (dark meat is best)
• 3 tbsp. marinara sauce
• 1/4 cup extra-virgin olive oil
• 1 chopped onion
• 4 crushed cloves of garlic
• 1 peeled and finely chopped carrot
• 1 stalk of celery, finely chopped
• 1/4 cup chopped fresh basil leaves
• Salt and freshly ground black pepper
• Grated Parmesan

Preparation:

1. Heat oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the carrots and celery and sauté until tender, about 5 minutes. Add the turkey and sauté for another minute.
   
   Add the marinara sauce. Reduce heat to low and simmer for 15 minutes, stirring frequently, until the flavors are combined. Stir in fresh basil. Season the sauce with salt and pepper to taste. (The sauce can be made up to 1 week in advance. Cool completely, then transfer to a container and freeze for later use. Bring the sauce to a simmer before using.)
2. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water, stirring frequently, until al dente and still firm to the bite, about 8 minutes. Strain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss, adding more cooking liquid if necessary to prevent the pasta from becoming dry. Serve sprinkled with Parmesan cheese.