Monday, August 8, 2011

Turkey Spaghetti

Good Morning. Many of my friends have asked for my Turkey Spaghetti recipe so here it is. It's easy, delicious and semi-homemade.

1 pkg 1-1.25 pds Ground Turkey Breast (you can use ground turkey-it's a little less expensive but has more grease). With the Turkey recall, check brands or ask your meat dept to freshly grind you some turkey).
1 can Tomato Sauce
2 jars Bertolli Organic Tomato, Garlic, Basil Spaghetti Sauce
1/4 cup Basil (fresh-chopped, or dried)
1 TSBP Sugar
1 TSBP Parsley
2 TBSP Cavender's Greek Seasoning
1/4 cup dried chopped onion or 1/2 small diced onion (hint: to keep from crying when cutting onions freeze them for 20-30 minutes before cutting)
Optional: Mushrooms (fresh-chopped or jar-drained)
1 box Angel Hair Pasta

Brown meat on medium heat, careful not to let it stick, drain any grease (should be little to none).
Add dry seasonings, onion and can of tomato sauce (and mushrooms if you prefer), let simmer on low-medium for 8-10 minutes. Add jars of spaghetti sauce, turn on low and let simmer for 30 minutes to 1+ hrs. The longer you let it simmer, the more flavorful your meat sauce but if time is of the essence, your meat sauce will be delicious after 30 minutes.

While the meat sauce is simmering, prepare your Angel Hair Pasta according to pkg and set aside. Blend your cooked pasta and meat sauce in a large bowl, top with fresh shredded Parmesan Cheese and serve with a fresh Salad. I prefer to make a Italian Salad with mixed greens, garlic cheese croutons, Parmesan cheese and add black olives.

Bon Appetit!

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