What you'll need
Ingredients
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- Salt
- 6 medium cloves garlic, minced
- 2 pounds 93% percent lean ground turkey (don’t use 99%)
- 1 can (6 ounce) Pastene tomato paste
- 1 can (28 ounce) Muir Glen Diced Tomatoes
- 1 can (28 ounce) Tuttorosso or Muir Glen crushed tomatoes
- 4 cups low sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 pound Campanelle pasta (or pasta of choice)
- ½ cup fresh basil, minced
The method
Directions
- 01
Combine onion, 1 tablespoon of olive oil, and ½ teaspoon of salt in a large dutch oven. Cover and cook over medium-low heat, stirring often, until softened, 10-12 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- 02
Add HALF the ground turkey and increase heat to medium high. Cook the turkey, breaking the meat into small pieces with a wooden spoon, until the meat loses it raw color, about 7 minutes. Stir in the tomato paste and continue to cook until the tomato paste begins to brown, about 3 minutes. Stir in diced and crushed tomatoes, chicken broth, bay leaves, oregano, and pepper flakes. Reduce the heat to medium and simmer uncovered, stirring occasionally, for 1 hour.
- 03
Stir the remaining ground turkey, breaking it up as you add it, and continue to simmer for another 30-40 minutes. Discard bay leaves.
- 04
Meanwhile, bring 4 quarts of water to a boil in a large pot. Stir in 1 tablespoon of salt, add the pasta, and cook according to package directions until al dente (about 10 minutes). Drain pasta, reserving ½ cup of pasta cooking water, and return pasta to pot.
- 05
Stir remaining tablespoon of olive oil and chopped basil into sauce, and season with salt and pepper to taste. Toss 3 cups of the meat sauce into the pasta, adding some of the reserved cooking water as needed to loosen sauce. Divide pasta among serving dishes and top each with a portion of sauce. Serve with grated parmesan cheese and extra basil, if desired.
- 06
Note: Extra sauce will freeze well for up to a month.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Ground turkey is a nice substitution for beef in this hearty pasta sauce. I often substitute it for the ground beef in my Chili recipe. Make sure to buy 93% lean turkey, any leaner and the meat with taste dry. I like Campanelle pasta for this dish, but any…
Ingredients
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- Salt
- 6 medium cloves garlic, minced
- 2 pounds 93% percent lean ground turkey (don’t use 99%)
- 1 can (6 ounce) Pastene tomato paste
- 1 can (28 ounce) Muir Glen Diced Tomatoes
- 1 can (28 ounce) Tuttorosso or Muir Glen crushed tomatoes
- 4 cups low sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 pound Campanelle pasta (or pasta of choice)
- ½ cup fresh basil, minced
Cook Like James · The method
Directions
- 1
Combine onion, 1 tablespoon of olive oil, and ½ teaspoon of salt in a large dutch oven. Cover and cook over medium-low heat, stirring often, until softened, 10-12 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- 2
Add HALF the ground turkey and increase heat to medium high. Cook the turkey, breaking the meat into small pieces with a wooden spoon, until the meat loses it raw color, about 7 minutes. Stir in the tomato paste and continue to cook until the tomato paste begins to brown, about 3 minutes. Stir in diced and crushed tomatoes, chicken broth, bay leaves, oregano, and pepper flakes. Reduce the heat to medium and simmer uncovered, stirring occasionally, for 1 hour.
- 3
Stir the remaining ground turkey, breaking it up as you add it, and continue to simmer for another 30-40 minutes. Discard bay leaves.
- 4
Meanwhile, bring 4 quarts of water to a boil in a large pot. Stir in 1 tablespoon of salt, add the pasta, and cook according to package directions until al dente (about 10 minutes). Drain pasta, reserving ½ cup of pasta cooking water, and return pasta to pot.
- 5
Stir remaining tablespoon of olive oil and chopped basil into sauce, and season with salt and pepper to taste. Toss 3 cups of the meat sauce into the pasta, adding some of the reserved cooking water as needed to loosen sauce. Divide pasta among serving dishes and top each with a portion of sauce. Serve with grated parmesan cheese and extra basil, if desired.
- 6
Note: Extra sauce will freeze well for up to a month.
Ground turkey is a nice substitution for beef in this hearty pasta sauce. I often substitute it for the ground beef in my Chili recipe. Make sure to buy 93% lean turkey, any leaner and the meat with taste dry. I like Campanelle pasta for this dish, but any…
Ingredients
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- Salt
- 6 medium cloves garlic, minced
- 2 pounds 93% percent lean ground turkey (don’t use 99%)
- 1 can (6 ounce) Pastene tomato paste
- 1 can (28 ounce) Muir Glen Diced Tomatoes
- 1 can (28 ounce) Tuttorosso or Muir Glen crushed tomatoes
- 4 cups low sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 pound Campanelle pasta (or pasta of choice)
- ½ cup fresh basil, minced
Directions
- 1
Combine onion, 1 tablespoon of olive oil, and ½ teaspoon of salt in a large dutch oven. Cover and cook over medium-low heat, stirring often, until softened, 10-12 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- 2
Add HALF the ground turkey and increase heat to medium high. Cook the turkey, breaking the meat into small pieces with a wooden spoon, until the meat loses it raw color, about 7 minutes. Stir in the tomato paste and continue to cook until the tomato paste begins to brown, about 3 minutes. Stir in diced and crushed tomatoes, chicken broth, bay leaves, oregano, and pepper flakes. Reduce the heat to medium and simmer uncovered, stirring occasionally, for 1 hour.
- 3
Stir the remaining ground turkey, breaking it up as you add it, and continue to simmer for another 30-40 minutes. Discard bay leaves.
- 4
Meanwhile, bring 4 quarts of water to a boil in a large pot. Stir in 1 tablespoon of salt, add the pasta, and cook according to package directions until al dente (about 10 minutes). Drain pasta, reserving ½ cup of pasta cooking water, and return pasta to pot.
- 5
Stir remaining tablespoon of olive oil and chopped basil into sauce, and season with salt and pepper to taste. Toss 3 cups of the meat sauce into the pasta, adding some of the reserved cooking water as needed to loosen sauce. Divide pasta among serving dishes and top each with a portion of sauce. Serve with grated parmesan cheese and extra basil, if desired.
- 6
Note: Extra sauce will freeze well for up to a month.
