I came up with this recipe as a way to lighten up the traditional beef bolognese, but did not want to compromise on flavor.  The addition of a lot of vegetables resulted in a very satisfying meal that was easy to prepare and great for the family.  Serve with green salad and bread on the side and dinner is served!  
Serves 6


2 lbs ground turkey

1 large onion diced

 1 fennel bulb, diced

2 medium carrots, diced

2 stalks celery, sliced and chopped

4 cloves garlic, minced

1 tablespoon tomato paste

1 32 oz can diced tomatoes 

2 bay leafs

1 bunch chopped parsley, save some for garnish

2 tsp garlic powder

3 teaspoons greek seasoning

Freshly grated parmesan for serving

Fresh cherry tomatoes for garnish, if desired
Directions: In a large saucepan, heat oil to medium-high, and sauté diced vegetables along with tomato paste until tender, about 7 minutes.  Add turkey and brown, breaking up chunks.  Add the diced tomatoes and seasonings to the mixture along with the vodka.  Bring to a boil, cover and reduce to a simmer.  Continue to simmer for about an hour or more, checking and adding additional water if necessary.  Boil spaghetti according to package directions, drain and add oil to lightly coat pasta and serve with sauce.  Garnish with extra parsley and fresh cherry tomatoes if desired and freshly grated parmesan.