For me, I prefer spaghetti with a hearty meat sauce. The meatier, the better, and it needs to be saucy as well. Not enough meat or sauce? Please get out of the kitchen. Due to rising beef costs, we have decided to incorporate more lean (and protein filled) cuts of meat, such as turkey and chicken. Both my mom and sister are not big beef eaters so this recipe is perfect for us, and boy was it delicious. We had plenty left over to put in a freezer bag and freezer for later.
What you will need
- 2lbs ground turkey
- 2 tbsp extra virgin olive oil & 1 tbsp butter
- 1 cup diced celery (about 3-4 stalks)
- 1 cup diced carrots (about 3-4 sticks)
- 1 medium red onion, diced
- 2 cloves garlic, diced
- 1 large can, your choice of pasta sauce + 1 cup water
- salt and pepper to taste
- 1 tsp each of dried oregano and basil
What to do
In a large stock pot add the olive oil and butter on a low setting (olive oil and butter together, I find, will not burn), with the celery, carrots, onions, garlic, salt and pepper. Sautee on the low setting until the onions and celery are translucent, and carrots soft. This will take about 10 minutes.
Remove veggies and place into a small bowl, set aside. In the same pot, cook ground turkey, basil + oregano, for another 10 minutes on the low setting. Break down the cooked meat until your desired chunky consistency. You will use the left over oils to cook the turkey. Once the turkey is cooked, add in the veggies and mix well. If the turkey is lean, there should not be additional grease. I did not have to drain the meat mixture like you do with ground beef.
Add the contents of a large can of pasta sauce and cup of water, mix well. Let simmer on low for 15-20 minutes then remove from heat, allowing the sauce to sit for two minutes. Serve over your choice of pasta. This recipe will serve 4 people, with leftovers for next day lunches or a future freezer meal.