© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 lbs red ripe tomatoes, halved or qtered OR 32-oz canned whole tomatoes with juices & 16-oz canned tomato sauce
1/2 c cold water
1 8-oz can tomato paste
2 tbsp olive oil
1 c chopped onion
2 to 3 Garlic cloves, minced
1 lb LEAN GROUND TURKEY
1 c chopped celery
1/2 tsp fennel seed, crushed
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
1/4 tsp freshly ground black pepper
1/2 tsp coarse sea salt
Cayenne pepper Pinch
1 lb spinach pasta, freshly cooked and drained
In a large nonstick pot, cook tomatoes and water over low heat for 30 minutes or until tomatoes are tender. Transfer to a blender or food processor (fitted with a metal blade) and add tomato paste; process until smooth. OR if using canned tomatoes, pour them and the canned tomato sauce and paste directly into the blender or food processor and process until smooth. Work in batches if necessary.
In a large sauté pan, heat olive oil over medium-high heat. Add onion and garlic and cook, stirring, for about 5 minutes, or until softened but not brown. Add ground turkey and cook for about 10 minutes, breaking up the ground turkey with a spoon into small pieces.
Add celery and fennel seed and cook for about 2 minutes or until celery softens.
Stir in tomato puree, parsley, basil, oregano, black pepper, salt and cayenne. Cover and gently simmer for about 45 minutes or until flavors are nicely melded.
Serve over cooked spinach pasta.