Pasta sauce is one of those things people always say their grandmother can do better than anyone else. After meeting Roosevelt and knowing he was used to authentic Italian food( being born and raised there) I knew I had to step my game up. Some traditional recipes filled with soul and love have been handed down to next generations but others like the one I am posting here today are found.

As with every recipe I find I make it my own either out of necessity because I dont have every ingredient verbatim or because I just want to experiment with flavors.

This Ground Turkey Ragu takes time and patience but is well worth the wait. You can substitute anything you like if you want, that’s the point make it your own!

Ragu

1 Lb Lean Ground Turkey
1 Tsp Fennel
1/ 2 Tsp Red Pepper Flakes
Sea Salt
2 Medium Fresh Tomatoes
4 Cloves Garlic
Olive oil
Two handfuls shredded carrots
1 Cup Red Wine
1 1/2 24 Ounce cans of Crushed tomatoes in heavy puree no salt added
Whole Grain Angel Hair Pasta
1/2 Tsp Dried Rosemary
Fresh Mozzarella for topping

Instructions:
Put some olive oil in a pan and put some sea salt, the rosemary and ground turkey. Cook until browned.
In a separate pan put a dollop of oil and put in the garlic and carrots, simmer until fragrant and softened about 6 minutes. Put in the fennel seeds let those simmer a bit and then add the meat stirring well with each addition.

Add the fresh tomatoes,canned tomatoes and red pepper flakes bringing it to a boil. Add the wine. Let it boil a couple more minutes.
Reduce heat and simmer for 2 hours. The longer you do it the better the flavor but if you are short on time you can pull it off the stove sooner.

End result…

Don’t get bored with food, you can make it flavorful and exciting even with every day items.

Cooking & cooking,
Timna