This quick meat sauce is an ideal meal prep recipe to get your warm and comforting weeknight dinners.
Ingredients
454 gm
Ground turkey, lean
(organic)
1 can (19oz)
Whole peeled tomatoes, canned
(San Marzano or Italian tomatoes is best. No added flavours)
1 jar (680ml)
Passata
(as few ingredients as possible. Preferably from Italy)
1 medium
White onion
(diced small)
2 small
Carrots
(diced small or grated)
2 medium stalk(s)
Celery
(diced small or grated)
2 clove(s)
Garlic
(sliced thinly or pressed)
1 tbsp
Olive Oil, Extra Virgin
(organic)
1/4 tsp
Kosher salt
1 dash
Black pepper
(fresh ground)
Instructions
Chop mirepoix (carrots, celery, onions).
In a large, heavy bottom pot on medium heat, add butter and olive oil.
Add mirepoix and stir frequently until very soft (about 10-12 minutes). Onions will be translucent and carrots are soft when you bite them.
Add garlic and ground turkey, stirring frequently to prevent sticking.
Once turkey is no longer pink, add the passata and canned tomato. (You may blitz your canned tomato with an immersion blender for a smoother sauce).
Turn heat up to medium-high heat and let bubble for about 8 minutes, stirring frequently. If it feels to thick you may add a bit of water at this point.
Add salt and pepper and rosemary if using.
Reduce heat to medium-low and let cook, partially covered for about 30 minutes.
Taste to see if flavour has developed and tomato doesn't taste raw. At this point it should be done, or you may continue cooking for another 25 minutes on lowest setting for a deeper flavour.
Notes:
Will last in the fridge for 5 days.
Also freezes very well, once cooled you may add to portioned containers and keep in the freezer.
Turkey is also high in tryptophan which increases serotonin, this is known as the happy hormone!!
