Dice or grate one onion and grate one carrot. Sautee them on medium high heat for 3-4 minutes, season with salt and pepper.
Add dried oregano and heat briefly for about a minute. Add garlic to taste and sautee 1 minute. We like an extra kick from garlic so use about 1-2 heaping tablespoons of diced garlic.
Add 1 tbsp of tomato paste and let that heat for 1 minute and fold in to the sauteed veggies.
Make a well in the saucepan to make room for your meat. Add in one package of ground beef or ground turkey. Season meat with salt and pepper. If you are using ground turkey make sure to add lots of fennel seed, it will make the turkey taste like sausage!
Add in one container of Pomi Tomato Sauce. Refill the empty Pomi container about a quarter of the way and shake to get the extra tomato sauce loose, then pour it all into the sauce pan.
Add red pepper flakes, salt, pepper, two dashes of Worcestershire sauce and a quarter cup of skim milk. Stir together until combined. Simmer the sauce for about 20 minutes.
Finally, salt a pot of water and bring it to a boil. Add in the bag of carrots and boil on high for about 8-10 minutes. Treat this as you would pasta and cook the carrots until they are “al dente” or to your texture liking.
Strain the finished carrots and then return them to the carrot pot. Add a half cup of the bolognese sauce to the carrot pot, which is still on the hot stove top, and stir well for one minute. This will remove excess moisture from the carrots and ensure you are not left with a soupy pasta dish but instead are left with a delicious pasta substitute!
Sprinkle with fresh chopped basil and parmesan cheese.