Turkey Bolognese with Spaghetti Squash

Most of the time, I do not use my slow cooker for Italian food (because I am Italian, so it's one of the few cuisines I can reliably make).  I also do not usually do slow cooker recipes that require any prep cooking ahead of time.  But this recipe?  It's too good to pass up for either of these reasons.  This dish is so tasty and just perfect when you're hungry for some bold Italian cuisine.

Anyway!  I got this recipe from Easy Everyday Slow Cooker Recipes by Donna-Marie Pye (which I recommend for slow cooker novices or cooking novices in general).  Here's how this goes:

Turkey Bolognese with Spaghetti Squash
Makes 6-8 servings
4-5 quart slow cooker (but!  I used my 6 qt per usual and it worked out just dandy)

2 tbsp butter
2 tbsp olive oil
1 onion, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
1.5 lbs lean ground turkey
4 oz thickly sliced pancetta, finely chopped
1/2 cup dry white wine
1 can (28 oz) crushed tomatoes
1/2 cup chicken broth
1/4 cup hot evaporated milk or heavy or whipping (35%) cream (we went all the way and went heavy whipping cream)
1 spaghetti squash
salt and pepper to taste (which I recommend.  It really added a savory depth!)

In a large skillet (seriously, the biggest one you have), heat butter and oil over medium-high heat.  Saute onion, carrot, and celery for 5-7 minutes or until onion is translucent.  Add turkey and pancetta.  Cook, breaking up turkey until no longer pink.  Add wine and cook for 3-5 minutes or until wine has almost evaporated.  Transfer to slow cooker stoneware.  Stir in tomatoes and broth.

Cover and cook on low for 6-8 hours or on high 3-4 hours, until bubbling.  Just before serving, stir in evaporated milk or heavy whipping cream.  Season to taste with salt and pepper.  Serve over spaghetti squash. 

What it cost: $24.