Tinfoil Chef

I love a good tomato sauce as much as the next person but the one problem I’ve found with most recipes is that because they use beef (ground or not), they often end up with more fat in them than is a good idea for somebody that’s trying to lose weight. I’ve found a good answer in using ground turkey instead of beef. Once it’s done I’ve found that unless you tell them, nobody eating it will be able to tell the difference.

Heat a couple of tablespoons of extra virgin olive oil in a skillet that’s got a lid. Saute a diced onion and a couple of minced cloves of garlic until the onions turn clear (that’s when they’re softened but not quite starting to caramelize). Add a pound of ground turkey and cook it until there’s no pink color remaining, making sure to break up the meat as you go.

Then stir in three diced tomatoes, 6oz of tomato paste, a couple tablespoons of oregano, a tablespoon of basil and a cup of dry red wine. Add black (or white) pepper to taste, cover and simmer for an hour, stirring occasionally. If it starts to get dry, add a *little* water to it.

When it’s done turn the heat off and let it sit for 15 to 20 minutes before serving over spaghetti or whatever else you’re using it with.

1 pound of ground turkey
2 tablespoons of extra virgin olive oil
1 diced onion
2 minced garlic cloves
3 diced tomatoes
6oz of tomato paste
2 tablespoons of chopped fresh oregano
1 tablespoon of chopped fresh basil
1 cup of dry red wine
black pepper to taste

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