a ground turkey meat sauce for spaghetti that is acidic and rich in tomato flavor.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 12 mins |
| Total Time: | 1 hr 22 mins |
| Servings: | 14 |
| Yield: | 7 cups |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- salt and ground black pepper to taste
- 1 ¼ pounds ground turkey
- 1 tablespoon chopped garlic
- 1 ½ teaspoons red pepper flakes
- 2 (28 ounce) cans crushed tomatoes
- 1 cup dry white wine
- 1 (6 ounce) can tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons white sugar, or more to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until softened, about 5 minutes. Add turkey; cook and stir until browned, about 5 minutes. Stir in garlic; cook for 2 minutes. Add red pepper flakes.
- Stir tomatoes, white wine, tomato paste, oregano, and basil into the pot. Simmer, stirring occasionally, until the raw wine flavor cooks off, about 1 hour. Stir in sugar to reduce acidity. Season with salt and pepper. Puree sauce with an immersion blender for a less chunky sauce.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 279 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best pasta sauce! After many tries at homemade pasta sauce, this it the one I will keep forever. My husband absolutely LOVED it!
I made this for dinner last night, and it turned out amazing. My husband really liked it, and so did I. We did use the immersion blender at the end, and I think it made it turn out more “restaurant” style. I don’t know that it needed it, but it really mixed all the flavors in and gave it a great taste and unique texture. I followed the recipe as written but did mix in a tsp. of chicken bouillon, about a 1/2 cup of water, and then added 1 TB. of butter at the end. It was so good on the tube pasta we used, as the sauce was able to get into the tubes and each bite was super saucy. I loved that it used ground turkey, but you couldn’t even tell that what we were eating was healthy as it had such a rich flavor. I’m sure it will be even better today when we eat leftovers. I will definitely be making this recipe again.
1.3.18 Very happy with the way this turned out. I followed this recipe to the letter with the exception of adding some fennel seeds (just something we always like in red sauce). Honestly, if I didn’t know differently, I would think this was made with ground beef instead of ground turkey, and this sauce breaks down really well nutritionally…love that! I liked the chunky texture, so I didn’t bother to use the immersion blender to smooth it out. Nothing to change here, this is delicious exactly as written. And a big THANK YOU to wonderbread403 for submitting a recipe for 20 oz of ground turnkey, the way it’s always packaged (otherwise, what to do with the last 4 oz??). Thanks for sharing your recipe, it’s a keeper.