BOLOGNESE SAUCE

The healthy secret of this rich, meaty sauce is the ground turkey. Put this fabulous-smelling pasta dish in front of your red meat eaters and feel good about yourself; they will love it, and you will be serving them a delicious, heart-healthy meal.

 

For best results, make it the day before serving. Let the sauce cool a bit then put it in the fridge - the turkey absorbs the sauce overnight and is darker, moister, and richer when reheated. Freezes great.

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Makes 8 servings

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1 ONION

1 pound GROUND TURKEY

2 TBSP OLIVE OIL

1 TBSP GARLIC SALT

1 TSP BLACK PEPPER

1 can TOMATO SAUCE

1 can DICED TOMATOES  note: Dan put the diced tomatoes in the blender.

1 jar SLICED MUSHROOMS

2 cloves GARLIC

1 capful RED WINE

FENNEL

OREGANO

BASIL

PARSLEY

 

BROWN TURKEY MEAT AND ONION IN OLIVE OIL WITH GARLIC SALT AND

PEPPER.

 

ADD TOMATO SAUCE AND TOMATOES AND STIR, THEN ADD REMAINING INGREDIENTS AND COOK COVERED FOR 30 MIN.

 

UNCOVER AND SIMMER FOR AN HOUR OR MORE, STIRRING FREQUENTLY TO KEEP THE BOTTOM FROM BURNING.

 

SERVE OVER FAVORITE PASTA WITH SALAD AND CRUSTY BREAD

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