My spaghetti sauce usually has little meat and lots of chunky vegetables but I decided to shake things up today. Stephen loves Spaghetti Bolognese so I thought I'd spoil him a bit. I tried to give it a "healthy spin" with lots of camouflaged veggies and extra lean ground turkey instead of beef. End result - tasty! Especially love the red wine base! :)
2 tbsp olive oil
1.5 cups carrots, grated
1.5 cups celery, minced
2 large onions, minced
2 lbs ground turkey
5 cloves garlic, minced
3 tbsp tomato paste
2 tbsp Worcestershire sauce
2 cups red wine
2 cans tomatoes, diced
1 cup milk
Salt and pepper to taste
In large pot, heat olive oil over medium/high heat. Sauté carrots, celery and onions 2 or 3 minutes. Make a well and add ground turkey. Sauté until cooked through. Add garlic, sauté approximately one minute. Mix in tomato paste and Worcestershire sauce, cook 2 or 3 minutes. Mix in red wine, canned tomatoes and milk. Salt and pepper to taste.
Simmer over low heat for about 2 hours.
Serve with spaghetti and garlic bread.
Yield: Lots!!! (About two large ice cream containers' worth.)
Sour Cream Coffee Cake
12 hours ago
Looks good! Is that some of the cheese you bought on Saturday grated on top?
ReplyDeleteI think I'm hosting Presto Pasta Nights soon. I should really check into that.
Thanks! :) I topped with fresh parmesan we bought at La Bottega a while back.
ReplyDeleteAnd yes, you're hosting next week's PPN!
Oh crap! I didn't know it was that soon. Thanks for the heads up!
ReplyDelete