1. Place a large dutch oven or large 5-7 quart pot on the stove. Turn the heat to medium high and add olive oil. 2. Once the pot is warm, spread the ground meat out in the pan to brown. Season the meat with salt and pepper. Stir and break up the meat as needed cooking it all the way through until brown, about 7-10 minutes. 3. Add the garlic and onion and soften it with the meat for about a minute until fragrant. 4. Combine three cups of marinara sauce, low sodium chicken broth, balsamic vinegar, Italian seasoning and parsley. Stir well until combined with the ground turkey. 5. Break the spaghetti in half and add to the pot in small handfuls. Try to spread out the pasta in the pan. Alternating the direction you place the pasta in the liquid can help to spread it out so it doesn’t clump. Push the pasta gently under the liquid but don’t stir until it has cooked a little bit with the lid on the pot. 6. Bring the pot up to a boil, then cover the pot and turn the heat down to medium heat to simmer. Cook the pasta covered for about 13-15 minutes or until tender. Stir the pasta occasionally while it cooks to help keep it from clumping, about every five minutes. Cover the pot with the lid again to continue cooking. If the pasta starts sticking to the bottom while it simmers, give it a quick stir and make sure the heat isn’t too high. One-pot pastas like a gentle simmer, not a rolling boil. 7. The pasta is done when it is tender. Shut off the heat and let the pasta stand for a 2-3 minutes to soak up a little more of the sauce. Serve with cheese or parsley and enjoy!