Turkey BologneseSubmitted by: SHARIKAYE
Introductionall day spaghetti sauce that is worth the wait all day spaghetti sauce that is worth the wait
olive oil, 4 T, divided
1 lb ground turkey
2 med onions diced, about 2 cups
3 garlic cloves peeled and diced
2-28 oz cans whole peeled plum tomatoes
2-6 oz cans tomato paste...about 1 and half
1 box Barilla Rotini or Rigatoni
parmesan for serving
salt and pepper to season
pul biber, (or chili flakes), optional
In a heavy pot, brown ground turkey in 2T olive oil, seasoning with salt and pepper. Set aside. Add 2T olive oil to pot and add onions and garlic, cooking to soften, but not to brown. Add in both cans of tomatoes with their juice, and rinse out the cans with about a half cup of water and add that to the pot. Stir back in the ground turkey, add about 2T agave nectar, more or less depending on your taste for sweetness. (note 2T just cuts the tomato doesn't really sweeten) Add salt and pepper and if desired pul biber and bring this mixture to a boil. Reduce heat to simmer and cover with lid tilted just slightly. Simmer for 4 hours, stirring about once every hour. Add water if it starts to get too dry. Add tomato paste, 1-2 can depending on how thick you like your sauce. Check for seasoning and add salt and pepper if needed. Barely cover the pot and let simmer one more hour. When it is almost time to serve cook pasta according to directions. Serve with grated parmesan to top.
You can serve this with turkey sausages. Brown them in 2T olive oil and nestle them in the sauce while it is cooking.
Serving Size: 6-8 1 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SHARIKAYE.