Lunch: Spaghetti with Turkey Ragu

Recipe by Lindsay Funston You have no excuse to not make this stupid-easy ragu: Made with ground turkey, white wine, and crushed tomatoes, it's a flavor bomb.

Ingredients

12 oz. spaghetti
1 large onion, diced
2 cloves garlic, minced
1 large carrot
1 lb. ground turkey
kosher salt
Freshly ground black pepper
1 c. white wine
1 28-ounce can crushed tomatoes
2 tbsp. chopped fresh rosemary
Chopped fresh parsley, for garnish
Grated Parmesan, for garnish

Instructions

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium-high heat, cook onion, garlic, and carrot until tender, 5 minutes. Add turkey and cook until golden, 6 to 8 minutes. Season with salt and pepper. Add wine, crushed tomatoes, and rosemary and let cook 5 minutes.
Toss spaghetti with ragu and garnish with parsley and Parmesan.

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