Like most of America, I love spaghetti and "the sawse". But sometimes I like to put my own spin on things because I get all hum-drummed out. So I made some ragu with ground turkey and for The Hubster, used some organic rotini pasta, and tofu shirataki noodles for me, being the Low-Carb Girl that I am. Add some fresh basil and you've got a beautiful meal that tastes authentic Italian......and DELICIOSO!
GROUND TURKEY RAGU
1 pkg ground turkey
extra virgin olive oil (evoo)
1 tbs garlic powder
1 tbs ground sage
1 medium-sized onion, chopped
2 cloves garlic, chopped
2 cans tomato paste
1 small can diced tomatoes
2 tbs fresh oregano
6 basil leaves, cut in a chiffonade
shredded mozzarella or Parmesan, for garnish
In a heavy pot, sprinkle enough evoo to cover about 1/2 of the bottom and heat on medium heat for about a minute Add ground turkey, and add all seasoning, onion, and garlic. Brown the turkey, using a wooden spoon or silicone spoonula to break it up as it cooks. Once it is cooked through, bring to low heat, and add tomato paste, diced tomatoes and oregano. Cook on low for about ten minutes or until heated through. Serve over pasta of your choice and sprinkle with fresh basil chiffonade. Add cheese of your choice and mangia!
NOTES: When cooking the ground turkey, be careful not to stir too much or break it up until it starts to cook or it can get tough and dry. I suggest using a wooden or silicone utensil to break it up so you don't scratch or scrape up your pot Do not sprinkle with the chiffonade (rolled up and sliced fine) until the end, or it could turn black instead of looking and tasting fresh. This is a great meal for the end of summer because it just tastes so fresh.