Friday, August 6, 2010
My boys (now men) know this sauce well; until they had grown up and fledged, I'd made it for them often, always tossed with spaghetti (although today I used gluten-free spirals), and it never failed to satisfy. Sometimes I think they liked it better than pizza.
The meat is optional and leaving it out will result in a sauce suitable for vegetarians and vegans alike.
A note about the ground turkey: That mushy stuff sold in some stores that looks and feels like it has glue in it? Try not to use that. Instead, find a good source for ground turkey that looks as though it really was extruded through a grinder rather than mashed into paste.
Yes, I'm using canned tomato products but if you have home made sauces, go for it. The measurements are not set in stone. What you want to achieve is a thick, tomato-y sauce that will cling to your pasta.
This is dedicated to my boys (now men). The recipe is a secret no longer so hone up on those knife skills and get chopping.
Christine's Quick and Easy Pasta Sauce with Ground Turkey
1 pound ground turkey (not the mushy stuff), or other ground meat, optional
4-6 cloves garlic, peeled and finely chopped
1 large sweet onion, peeled and finely chopped
1 large red bell pepper, seeds and veins removed, chopped in 1/2-inch pieces
2 small Padrón peppers or 1 small jalapeño pepper, seeds and veins removed, minced
1 tablespoon (or more) organic Italian herbs
1 28-ounce can organic peeled tomatoes (I use Muir Glen Organic tomato products)
1 15-ounce can organic tomato sauce (preferrably sugar free)
1 6-ounce can organic tomato paste (preferrably sugar free)
1/4 to 1/3 cup dry red wine to rinse the cans (more certainly may be used)
small handful fresh basil leaves, torn
sea salt and freshly ground black pepper to taste
olive oil for the pan
If using ground meat, heat a heavy skillet over medium-high.