Ingredients
- 1 carrot, peeled and minced
- 1/2 onion, minced
- 1 clove garlic, minced
- 1 celery stalk, minced
- 2 tablespoons olive oil
- 1/2 pound turkey, ground
- 2 tablespoons tomato paste
- 1 can (15 ounces) of crushed tomatoes
- 1/4 teaspoon crushed red pepper
- Salt and pepper, to taste
- 4 basil leaves, chiffonade
Directions
Heat the oil in a medium pot over medium heat. Add the ground turkey and sauté until browned and cooked through.
Add all the carrots, onion, celery, and garlic mixture and cook until the onions are soft, about 3 to 4 minutes. Stir frequently.
Add the tomato paste and crushed tomatoes. Cook until the sauce starts to simmer.
Stir in the crushed red pepper, salt, and pepper. Turn the heat to low and simmer for another 30 minutes until the sauce thickens.
Remove the pot from the heat and stir in the basil.
Serve with whole wheat pasta or whole grain polenta.
Recipe in Action
-
6 Servings
-
Difficulty: Intermediate
Nutrition Tip 
Pair meat and vegetable sauce with whole wheat pasta for a great source of protein and fiber.
Known in Italian as ragù, meat and vegetable sauce originated in Italy. Meat and vegetable sauce is traditionally served over pasta.
CONVERSION CHART
