Last night I had a really weird craving – spaghetti with a really good meat sauce. I’m not a big spaghetti eater. I’d typically rather have a light pasta with veggies and pesto. But for some reason last night was the exception. I also happened to be in a cooking mood, again – rare, so I found a recipe and whipped it up.
1lb ground turkey
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
3 teaspoons fresh basil
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
In large, heavy stockpot, brown ground turkey.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Serve with texas toast and a glass of that Cab!
You might also enjoy: Linguine with Summer Vegetables + Goat Cheese