Is there anyone that doesn’t love pasta and a good hearty sauce? I don’t discriminate against my pasta sauces. Creamy, chunky, cheesy, thick, light, all game by me. Especially when combined with some noods. This sauce is perfect for those that like their sauce nice and THICK. The key here is mincing up the carrots and celery so everything becomes one tomatoey, saucey sauce. No veggie chunks here.
This meal is a staple on my menu. I’ll switch it up between turkey and beef, veggie noodles or real noodles, but all combination are delicious, comforting, and filling. Because I make this so often, I had to force myself to measure the ingredients to be able to write down this recipe. Once you make this sauce once and see how easy it is, you’ll want it to be a regular in your repertoire as well.
Servings: 4 Cook Time: 30 minutes
- 1 medium onion (I used a sweet onion, but yellow or white will also work great)
- 2-3 carrots, peeled and chopped into chunks
- 2-3 stalks of celery, chopped into chunks
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil (a couple turns around the pan)
- 1lb lean ground turkey (or lean ground beef)
- 1 28oz can crushed tomatoes
- Salt and pepper
- 1-2 teaspoons red hot pepper flakes (based on your spice tolerance)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Noodles of your choice to serve
- Preheat a saute pan on medium heat. In a food processor, pulse the carrots and celery so it is a fine mince. But not all the way to a paste.
- Add 2 tablespoons of olive oil to the hot pan. Add the onion and allow to cook for 2 minutes, until they start to soften. Add a tiny bit of olive oil and add the garlic and pepper flakes so they can start to toast. After 30 seconds or so, add in the minced carrots and celery. Continue cooking for 2 minutes.
- Move the veggies to one side and add the ground turkey. Season everything with salt and pepper. Brown the turkey, crumbling as you go.
- Once the turkey is fully cooked (no longer pink) and crumbled, add in the crushed tomatoes, oregano and basil. Give everything a good stir. Lower the heat to low and allow sauce to simmer for 15 minutes. This lets the sauce thicken and helps the flavors all meld together.