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A weeknight bolognese, which means it starts with a jar of marinara and nobody apologises for it. The work is in the onions — take them all the way to golden before the meat goes in and it tastes like it simmered far longer than it did.
Turkey, chicken or beef all work. Half a jar of sauce is enough for a pound of meat; more than that and you’re eating pasta with sauce rather than bolognese.
A pinch of chili flakes with the salt and pepper does more for it than any other single thing.
Cook pasta according to box instructions to make al dente.
In a skillet, heat avocado oil. Add onions and saute until golden. Add garlic and mix until well combined.
Add in the ground turkey/chicken/beef.
Season the meat with salt, pepper, and a bit of red pepper chili flakes.
Add in marinara sauce and mix until well combined.
Combine meat mixture with pasta and serve. Enjoy!