Ingredients:
1 tsp olive oil
1 lb ground turkey
1 onion, diced
4 garlic cloves, minced
2 cups water
1 15 oz can tomato sauce
1 15 oz can diced tomatoes (drained)
1 6 oz can tomato paste
1 1/2 tsp Italian seasoning
1 T soy sauce
1 bay leaf
salt and pepper to taste
1 lb pasta (elbow, shells, bowtie, rigatoni, etc.)
Instructions:
I like to start by gathering all the ingredients and chopping all the veggies.
Here's the chef trick for chopping onions quickly. Peel back the rough outer layers and cut out the darker tan core from the root-side. Stand the onion on end and cut in half from end to end. Lay the onion down on the cut side, as shown below. Cut perpendicularly, across the greenish grain of the onion, holding the shape of the onion together.
Turn the onion 90 degrees and cut perpendicularly to the cuts you just made (you're now cutting from end to end again). When you run out of enough onion to hold on to, flip the onion up and finish cutting using the broad base as your bottom edge.
Alright, back to the recipe. Heat oil over medium-high heat in stock pot.
Add the ground turkey, onions, and garlic.
Saute until turkey is cooked (aka not red or pink).
Add water, tomato sauce, diced tomatoes, tomato paste, Italian seasoning, soy sauce, bay leaf, salt and pepper. Bring to a boil.
Cover and simmer 10 minutes.
Add pasta and stir well (otherwise pasta on top doesn't cook). Cook 10-20 minutes, depending on pasta.
When pasta is cooked but still firm, remove from heat. Pull the bay leaf out before dishing up.
It's delicious and works well as fridge leftovers and leftover lunches.
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