What You Need:
1 lb lean ground turkey (or ground meat of your choice)
2 – 28 oz cans whole peeled tomatoes in juice (San Marzano)
1 – 6 oz can tomato paste
½ brown onion, very finely chopped
1 carrot, very finely chopped
1 cup cabernet sauvignon
3 cloves garlic, minced (or to taste)
1 bay leaf (dried or fresh)
1 Tbs extra virgin olive oil
½ tsp kosher salt, divided
½ tsp freshly cracked black pepper, divided
Red pepper flakes, Italian parsley and parmesan cheese (optional)
What To Do:
Heat the oil in a large high sided skillet over medium heat and sauté onion and carrot for 6 minutes, adding the garlic during the last minute of cooking. Season with ¼ tsp salt and pepper.
Add turkey to the pan and turn up the heat to medium high. Break up the meat with a wooden spoon and season with remaining salt and pepper. Cook for 6 minutes.
Next, add tomato paste into the center of the pan and cook for 2 minutes.
Gently fold the tomato paste in with the meat mixture and add wine. Allow the alchohol in the wine to cook off for about 3-4 minutes or until thickened.
Carefully add the tomatoes. Using your hand or the back of a wooden spoon, break up whole tomatoes into small pieces.
Simmer sauce for 1 hour or until desired thickness.
Serves 4 - 6