This is the spaghetti that your grandma will be proud of. And guess what? We’re using turkey. Let’s get it.

All right, so look, I’m going to do it a little bit different. Sometimes I have my pasta already going, but this time I don’t. So I already put some salt in there. Got my water nice and seasoned up, right?

Why You’ll Love This

Now, the reason I say that, I don’t know if your grandmother was like my grandmother. My grandmother really didn’t like the turkey. You know, she told me that this wasn’t, turkey wasn’t nothing. But I would just, since I’ve gotten older and started playing with all of the seasoning, you know what I mean? And seasoning and learning how to season, you know, a little bit more than where I was taught. I can tell you this, that you can make turkey spaghetti and you might not go back.

Listen. I just snuck a taste of this right here, and I can’t really tell you the difference. Now, the reason I talk about the turkey is it’s a little bit lighter. It’s really, really good, folks. Listen. It’s really in the seasoning. That’s the whole thing. And when I say grandma be proud of it, I know my grandma be proud of it because she tell me up and down, turkey don’t taste like beef. It don’t. But when you season it right, this is what you’ll probably prefer more so than the beef.

Ingredients

• salt
• regular spaghetti noodle
• onion (regular size)
• bell peppers (green and red)
• ground turkey (recipe says 1 pound, speaker uses 1.7 pounds)
• extra virgin olive oil
• crushed tomatoes
• tomato sauce
• tomato paste
• bay leaf
• chili flakes (half a teaspoon or full one)
• fresh garlic
• chicken broth or stock
• ketchup (optional, to taste)
• Parmesan cheese

Instructions

1. So I already put some salt in there. Got my water nice and seasoned up, right?
2. This time I’m going to be going in here and use a regular spaghetti noodle. You know, spaghetti pasta so that it doesn’t, I like angel hair, but I make so many videos like that. And this time I’m not even going to go ahead and break them.
3. Now what you want to do is you want to make these al dente style, right? So listen, when we do them al dente, you know what I mean, we don’t want to overcook them. So I read the instructions on whatever type of pasta, you know, that I’m using, right? So I got my time.
4. I’ve already diced down my onions. What I do is I get a, you know, a hair underneath me, you know what I mean? And I take my onions. I just go ahead and dice, dice, dice, and just get them out the way, you know?
5. I’m going to go ahead and prep, you know, my bell peppers, right? I just cut it. Then I cut the web off of it, right? Just to make it easy, right? Then I come over to the trash can. And what I’ll do is I’ll show you this way. I’ll just take it and either I’ll pull it out or pull it, push it through, right? Then when you’re done, it should look like that. Then you can clean up anything. So now I’m going to go ahead and just cut this down like that, right? Clean this up.
6. I’m going to go ahead and cut these down just like this, like the long way, right? Just so you guys can see them, right? Then when it comes to dicing them, I’m going to dice them nice and small.
7. So I’m approaching ten minutes, right? So it’s going to be time for me to go ahead and take my spaghetti out.
8. I’m going to go ahead and put some fire underneath the bottom here. You know why? Because what I want to do is I want to start getting my olive oil, my extra virgin olive oil at that. Garlic and fuse.
9. Once my olive oil gets, I can see the ripples in them. That’s how I know it’s ready. It’s hot, right? Then, you know, it’s kind of like thick, right? So when it heats up, you can just like roll this around, coast the bottom nice.
10. I’m going to go ahead and add my onions right now. Right? Because I give my onions a head start.
11. We just give that a little bit of a head start. Then I’m going to come with my bell peppers.
12. After letting this go for about, I only do it for about three to five, three to four minutes. That’s all you need. Take it, touch them. You can see they starting to, you know, get, you know, get soft, but this is fine. I look at my onions and just see how translucent they are, right? But we’re going to continue to cook them.
13. Now I’m going to take this and go ahead and dump this in. There we go. Now what I’m doing now is I’m just breaking this up a little bit so that it can start to cook, right?
14. We just want to cook this till it browns. You know what I mean? We want it to be, I like to see this part, even though it’s going to cook, you know, inside of the sauce and all of that, but I like to see this nice and ground and fully cooked. So I just go in here and do just like this.
15. Okay, so here you go. I got crushed tomatoes right here. We got tomato, we got tomato sauce, and then we got tomato paste. Let me get these open.
16. I’m going to come in here and put the seasoning in after I put in all of the sauces.
17. Now we’ll start with the crushed. I’m going to be honest with you. Now you just take everything that you have and just add it. You know what I mean? You can only add one thing, you know, at a time because you only got two hands, you know? So just bring this around.
18. Now I’m going to go ahead and turn this fire up to a meat. I’m going to go medium high. We want to get this nice and hot and get it to boil. You know what I mean? So we can get it to cook and the flavors to get inside of it. You know, our turkey, right?
19. So what I’m going to do right here is I don’t have my bay leaf. You know what I mean? When I do spaghetti, come on, folks, you know we got to have that bay leaf, right?
20. Now we add the rest of our ingredients. Now watch out now. That was some chili flakes. I don’t want to hear nobody telling me. It’s like a little hot. You can go a half a teaspoon. I like to go a full one, but just everything is so mild, you know?
21. Okay, so we didn’t come back up to a boil, but I’m going to show you a couple of things. What we got to do now is last thing I’ll just put in here is, you know, this is a fresh garlic, right? So this puts a smile on my face, folks, right? So look at this right here. I love my press. I’m going to tell you why. When you press it like this, look, hit it with the back of something firm. All of that went in there, and you don’t really get no waste, right? So let me finish doing the rest of them.
22. All right, so now that I got all of my garlic in there, you know, the fresh minced garlic, this is going to be the pro tip. Now I’m going to bring this out here just so you guys can see this. I already reduced my flame now, but I just want to show you this part right here.
23. I’m going to put this on simmer, and even if it cook down and get thick again on me, but I’m going to put the lid on, even if it does do that, right? Don’t worry about it because you can add some more stock or broth, you know, to it, and you can thin it out just the way you like it, and then you can go ahead and serve it.
24. So, I’m going to go ahead and just bring it into the game, just like you see. Now, remember, I didn’t use Angel here. This is just like the traditional, standard-sized spaghetti. Right? So, let’s get that going.
25. I’m going to go ahead and put this top on now because we’re going to cook this for about 30 minutes right now. All right? And I want you guys to know this. That’s all the way on. Since I’m using a Dutch oven, I need it to, like, you know, breathe just a little bit. Right? So, we’ll let some of the steam and the condensation that builds up in the inside come out because I like it to be a little bit on the thick side. Right? So, I’ll see you guys in 30 minutes.
26. All right, folks. Listen. We’ve cooked this. This has been going for 30 minutes. Let’s go ahead and break this over here. Let it steam out. We don’t want to catch no burn. And look at that right there, folks. Big leaf right here on the top.

Cooking Tips

Be careful with this part right here because, you know, sometimes you’ll be cutting towards your hand, which you should not be doing anyway. But you want to make sure that when your blade, if it’s sharp, it doesn’t slip through.

I save all of this because there’s no need to waste no money. And then the way I cut it, you know, I come up with the bottom. This would be the top. This was the bottom of my bell pepper, right? I save that. I’m going to leave this bag open because nine times out of ten, whenever I do green, you know what I mean? I’m going to do red with it too. So those colors kind of like just, or just like go together, right? I’ll cut this here. Cut that there. And I’ll just go ahead and drop this in like this and put this in my veggie box inside of my refrigerator. You do this a couple of times and you got enough for a whole nother recipe, folks. Pro tips.

I love to use my square wooden utensil right here, right? Because it makes it just so much easier.

When you cook it with turkey, it has like a water content to it, right? This is why I don’t ever put the top on anything, especially when I’m doing, using turkey, right?

I use a meat masher. This right here is plastic. It won’t scratch up my porcelain, you know, since I’m using my Dutch oven, right? And then look, it makes it so much easier for me to get in here and break this up and make it ground, right?

I’ll put a link inside of my website. I’ll probably put it in also. If you guys want to get one of these, these are very inexpensive. These can cost anywhere between 12 and 20 bucks. I promise you they are must have folks.

When you put that paste in there, it’s going to take a little heat to make it dissipate, right?

I love my press. I’m going to tell you why. When you press it like this, look, hit it with the back of something firm. All of that went in there, and you don’t really get no waste, right?

Here’s the pro tip. What you want to do is chicken broth or stock, whichever one, and then you thin it out here, and then we cook it. We cook that down, you know what I mean, to the desired thickness.

Even if it cook down and get thick again on me, but I’m going to put the lid on, even if it does do that, right? Don’t worry about it because you can add some more stock or broth, you know, to it, and you can thin it out just the way you like it, and then you can go ahead and serve it.

You make it today, and then, you know, it’s even better the next day. Why? Because all of these flavors are going to get inside of that pasta. These are pro tips, folks.

So, I just like to keep scraping this. You know, keep it nice and clean on the sides so nothing helps with the cleanup, folks.

I’ll let you guys in on a little secret. I like to put ketchup. I don’t care who made it. If I made it, you made it, or whatever, as long as it’s not sweet. You know what I mean? But I always put ketchup in there, and if you ask me, ketchup ain’t nothing but sugar. You know what I mean? So, I just add a little bit to my bowl.

Serving Suggestions

Now, this is the question I got for everybody. Talk to me down in the comment section below and tell me, do you guys like your noodles separate? I mean, you want your pasta to be separate from, meaning we can put the pasta on a plate, and then we can come and do a ladle, you know, over the top. Right? Or do you like yours cooked even? I’m going to tell you right now, to get it going, I like mine cooked. You know what I mean?

Okay, folks. So, listen. If you guys come on in here, you can look. You know, we done hit it with the Parmesan cheese, all of that.

Man, this right here is right. And to be 100 with everybody out there, listen, I don’t even use beef no more. You know what I mean? Everything is just, you know, on the turkey side. You’re the simplifying these recipes and taking the mystery out of cooking. And guess what, folks? You didn’t hurt them all. I’m just out. Peace.