Sunday, January 25, 2009

Turkey Bolognese

This meat sauce is so good, I was actually eating it with a spoon from the pot. It is great and very filling over a plate of high-fiber pasta. It's even better when you make it a few days in advance and the flavors blend. (Sorry I didn't take a photo of this one.)

Turkey Bolognese
Serves 5 (1 cup per serving)

1 container (26.75 ounces) Pomi Strained Tomatoes
1 can (14.5 ounces) diced tomatoes seasoned with basil, garlic & oregano
1 tbsp tomato paste
1 tsp Italian seasoning, crushed
1/2 tsp dried rosemary, crushed
2 tsp. olive oil
1 medium Vidalia onion, diced
2 cloves garlic cloves, minced
1 pound ground turkey, 93% lean
salt and pepper to taste

In a medium saucepan, combine the strained tomatoes, diced tomatoes, tomato paste, Italian seasoning and dried rosemary.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic. Saute until softened and fragrant, about 2 minutes. Remove from the skillet and add to the pot with tomato mixture. Add the ground turkey to the skillet, and cook for medium heat until no longer pink, about 5 minutes. Drain any excess fat in the skillet; add the turkey to the pot. Add salt and pepper to taste. Cover the pot and reduce heat to low, and let simmer for about 1 hour.

(Each 1 cup serving is 5 pt pls.)

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