AROMATICS: Add oil to a large pot (Note 3) over high heat. Once the oil is shimmering, add in the container of mirepoix. Sauté, stirring occasionally for about 6-8 minutes or until softened and turning golden. Use this time to pull gather and measure the rest of the ingredients for this recipe.
GROUND TURKEY: Once veggies are soft, add in the garlic, sauté for 30 seconds and then add in the ground turkey. Cook, breaking apart/crumbling with a wooden spoon until mostly browned through, about 5 minutes. Season to taste with fine sea salt and pepper (I add 1 tsp of each), beef bouillon powder, and Italian seasoning, and finish fully browning. Once browned through, add in the tomato paste and tomato puree. Sauté for 1 minute (still high heat). Add in 3 cups beef broth/stock and Worcestershire sauce. Stir and allow to come to a boil.
COOK PASTA: Once liquid is boiling, break spaghetti (only 12 ounces!) in half and add to pot. Stir, pressing pasta under the liquid. Cook for 10 minutes, tossing and stirring occasionally. Switch back and forth from stirring and scraping the bottom with a wooden spoon (make sure pasta isn't sticking to the bottom) to using tongs to toss the pasta in sauce. Add in a splash more of beef stock/broth if needed. After 10 minutes, reduce the heat to medium and toss/stir pretty constantly for 2-3 more minutes or until noodles are al dente (have a firm bite; noodles shouldn't be overly soft/mushy). Remove from heat and toss for another 1 minute with tongs -- it will continue to thicken. Let stand for a minute and then toss once more.
SERVE: Use tongs to dish up plates, adding Parmesan cheese and parsley or basil if desired. Enjoy immediately.
Note 1: Mirepoix: This is a combination of finely chopped onions, celery, and carrots which can be purchased in the produce section of the grocery store. You can even find it in the frozen vegetable section of the store. If you can't find it, just use 1 large onion (finely diced).Note 2: Tomatoes: Tomato puree is more concentrated than tomato sauce, diced, or crushed tomatoes. Be sure to use puree not other tomato products.Note 3: Pans: We tested this One-Pot Spaghetti in both a cast iron pot and a nonstick pot. Overall the two cook the dish similarly, but the cast iron does cook things a bit quicker and the sauce thickens faster. If using a nonstick skillet, you may need to play around with timing a little -- it typically takes an extra 3-5 minutes. You may also need a splash more of beef stock!