A lighter twist on classic Bolognese using lean ground turkey, packed with veggies and warm Italian flavors.

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Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until softened, about 5 minutes.
Add garlic and cook another 1 minute until fragrant.
Add ground turkey, breaking it up with a spoon, and cook until browned, about 6–8 minutes. Season with salt and pepper.
Stir in tomato paste, oregano, basil, and red pepper flakes (if using). Cook 1 minute.
Add crushed tomatoes and broth, stir to combine. Bring to a simmer, reduce heat, and cook gently for 15–20 minutes, stirring occasionally.
While sauce simmers, cook spaghetti according to package directions until al dente. Drain.
Adjust sauce seasoning to taste. Serve sauce over spaghetti, garnished with fresh parsley or basil and Parmesan if desired.

Make it gluten‑free by using GF pasta.
Add extra veggies like mushrooms or zucchini for more nutrition.
Leftovers taste even better the next day—store in an airtight container up to 3 days.
Freeze sauce (without pasta) in freezer‑safe containers for up to 3 months.