My favorite spaghetti sauce with meat (bolognese) is this recipe, adapted from my Sicilian grandmother’s recipe, which contains beef stew meat, Italian sausage, and ground sirloin. However, as you get older or wish to lose weight, ground turkey is healthier for you. I finally figured out how to make this naturally gluten free turkey spaghetti sauce taste like my old beef one, full of flavor. Enjoy!
Link You May Need:
How to Turn the Above Lasagna Recipe Into a 9×9-Inch Casserole
All you have to do to turn the above 9×13-inch lasagna recipe into a 9×9-inch one is to use 2/3 of the ingredients listed in the recipe.
Turkey Spaghetti Sauce
- 1 tablespoon neutral-flavored oil
- 1-1/2 pounds organic ground turkey 7% fat
- 1 medium to large yellow onion chopped
- 2 large cloves garlic
- 1 (8-ounccan tomato sauce
- 1 (6-ounccan tomato paste
- 1-1/2 cups water
- 1/2 cup red wine I used merlot
- 2 teaspoons dried Italian seasoning
- 1-1/2 teaspoons fresh or dried parsley
- 1-1/2 teaspoons Better Than Bouillon "Organic only" Reduced-Sodium Beef Base
- 1-1/2 teaspoons granulated sugar
- 1/4 teaspoon garlic powder
- Salt & black pepper to taste
- 4 drops Kitchen Bouquet or Gravy Master
Preheat a 3-quart saucepan with oil. Add the turkey and break apart using a spatula. Cook until the meat is no longer pink.
Add the onion and saute for about 5 minutes until tender and slightly translucent.
Add the garlic and saute an additional minute.
Add the remaining ingredients, and stir. Simmer on medium-low heat for 1 hour 30 minutes, adjusting the heat as necessary to prevent sticking; stirring every 20 minutes or so, depending upon you saucepan. You just want to prevent sticking and promote even cooking.
As the water evaporates, add additional water, when and if necessary.