Here is what you need:
1 pound pasta ( I like angel hair , spaghetti or fettucine)
1 pound ground turkey (can use ground chicken or beef)
2 TBS extra-virgin olive oil
1 onion, chopped
1 large carrot or 2 small, peeled and chopped
1 celery stalk, chopped
3 to 4 cloves garlic, chopped
1 28 ounce can of whole peeled Italian tomatoes, or crushed tomatoes
½ cup dry red or white wine
1 TBS chopped fresh oregano or 2 tsp dried
kosher salt and fresh ground pepper
fresh grated Parmesan for garnish
fresh chopped parsley for garnish (you can also add a TBS into the sauce while cooking it)
Here is what you need to do:
In a large pot or skillet over medium heat , heat up your oil.When oil is shimmering, add onion, carrot and celery and season with salt and pepper. Cook until tender, about 5 minutes. Add ground turkey, season with a little more salt and pepper and cook until no longer pink, about 4 minutes. Add in the garlic and stir for a minute.
If using whole peeled tomatoes either crush them with your hands into the pot or put them in a food processor to break up, but don’t overdo it. You want them chunky. Add in the wine, oregano and parsley.Let simmer for at least 15 minutes. If you have the time, let simmer longer.If you sauce gets too thick for your liking you can loosen it up with the starchy pasta water you will reserve after cooking your pasta.
Make the pasta right before you are ready to eat. In a large pot boil water then after it starts boiling season the water with salt.Cook pasta according to package directions minus at least a minute.Reserve 1 cup of your pasta water. Drain the pasta and add it to the pot with the sauce.Turn up the heat just a bit and incorporate the pasta with the sauce for about a minute. This will finish cooking your pasta.Garnish with Parmesan and parsley.
Check out some photos from my latest visit to Doris Italian Market and Bakery.