Print
Email
Add a photoServings: 1
Ingredients
- 1/4 c. extra virgin olive oil
- 3 c. finely-minced onions
- 1 c. finely-minced celery
- 1 c. finely-minced carrots
- 3 x garlic cloves chopped
- 2 lb grnd turkey
- 1 Tbsp. fresh thyme
- 1 Tbsp. Italian seasoning
- 1 Tbsp. Emeril's Essence see * Note
- 2 tsp salt
- 2 x bay leaves
- 3 can whole tomatoes - (15 ounce ea) roughly minced
- 3 can tomato sauce - (15 ounce ea)
- 1 can tomato paste - (6 ounce)
- 4 c. chicken stock
- 1 c. dry red wine
- 1/2 c. whole lowfat milk
Directions
- In a large stockpot, heat the oil over medium-high heat. Add in the onions to the pot and saute/fry till soft, about 3 min. Stir the celery, carrots and garlic into the pot and cook till the vegetables are wilted, about 3 min.
- Add in the grnd turkey to the vegetables, stirring to mix and break up the meat, and cook till starting to brown and no longer pink, about 10 min. Season the meat with thyme, Italian seasoning, Essence and salt, to taste.
- Add in all other ingredients except the lowfat milk, lower the heat and simmer uncovered till thickened, about 2 to 2 1/2 hrs, stirring from time to time.
- Immediately prior to serving, add in the lowfat milk to the sauce and stir well to incorporate. Serve over cooked pasta, such as spaghetti or possibly linguini.
- This recipe yields about 2 gallons of sauce.
- Yield: 2 gallons
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
