What a dinner. This bowl of Turkey Bolognese over Zoodles hit the spot. I’m not usually one for a meat sauce, but this was on par for a North End restaurant. (Ok, not quite, but it gives the original a run for its money if you lighten up the dish.) The sauce is really simple to make and can be prep as a one pot dish ahead of time. It can easily be frozen, but does dry out a tad and lose a bit of its sauciness. The carrots and bell pepper add flavor and color to the sauce, while the red wine brings a little acidity and depth. As it’s almost September (– time is litttterally flying), try making this on one of those it’s-just-becoming-cool-and-crisp fall nights.