A tangy, deep tomato meat sauce for pasta, made with ground turkey.

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Recipe Summary

prep:
10 mins
cook:
1 hr 12 mins
total:
1 hr 22 mins
Servings:
14
Yield:
7 cups
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until softened, about 5 minutes. Add turkey; cook and stir until browned, about 5 minutes. Stir in garlic; cook for 2 minutes. Add red pepper flakes.

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  • Stir tomatoes, white wine, tomato paste, oregano, and basil into the pot. Simmer, stirring occasionally, until the raw wine flavor cooks off, about 1 hour. Stir in sugar to reduce acidity. Season with salt and pepper. Puree sauce with an immersion blender for a less chunky sauce.

Nutrition Facts

152 calories; protein 10.7g 21% DV; carbohydrates 14.5g 5% DV; fat 5.5g 8% DV; cholesterol 29.9mg 10% DV; sodium 279.4mg 11% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/29/2020
I made this for dinner last night, and it turned out amazing. My husband really liked it, and so did I. We did use the immersion blender at the end, and I think it made it turn out more "restaurant" style. I don't know that it needed it, but it really mixed all the flavors in and gave it a great taste and unique texture. I followed the recipe as written but did mix in a tsp. of chicken bouillon, about a 1/2 cup of water, and then added 1 TB. of butter at the end. It was so good on the tube pasta we used, as the sauce was able to get into the tubes and each bite was super saucy. I loved that it used ground turkey, but you couldn't even tell that what we were eating was healthy as it had such a rich flavor. I'm sure it will be even better today when we eat leftovers. I will definitely be making this recipe again. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/03/2019
1.3.18 Very happy with the way this turned out. I followed this recipe to the letter with the exception of adding some fennel seeds (just something we always like in red sauce). Honestly if I didn t know differently I would think this was made with ground beef instead of ground turkey and this sauce breaks down really well nutritionally love that! I liked the chunky texture so I didn t bother to use the immersion blender to smooth it out. Nothing to change here this is delicious exactly as written. And a big THANK YOU to wonderbread403 for submitting a recipe for 20 oz of ground turnkey the way it s always packaged (otherwise what to do with the last 4 oz??). Thanks for sharing your recipe it s a keeper. Read More
Rating: 5 stars
05/29/2020
I made this for dinner last night, and it turned out amazing. My husband really liked it, and so did I. We did use the immersion blender at the end, and I think it made it turn out more "restaurant" style. I don't know that it needed it, but it really mixed all the flavors in and gave it a great taste and unique texture. I followed the recipe as written but did mix in a tsp. of chicken bouillon, about a 1/2 cup of water, and then added 1 TB. of butter at the end. It was so good on the tube pasta we used, as the sauce was able to get into the tubes and each bite was super saucy. I loved that it used ground turkey, but you couldn't even tell that what we were eating was healthy as it had such a rich flavor. I'm sure it will be even better today when we eat leftovers. I will definitely be making this recipe again. Read More
Rating: 5 stars
10/10/2020
This is the best pasta sauce! After many tries at homemade pasta sauce, this it the one I will keep forever. My husband absolutely LOVED it! Read More
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