Pasta sauce was probably the first thing I learned how to make (thanks dad!), first by just browning some ground beef, and adding a jar of sauce and maybe a few extra dried herbs, but growing up, we added a lot of extras. Pretty soon, it's just as simple to skip the pre-packaged sauce (who knows what's in that stuff!) and make it from scratch. So here it is. Modify to your liking.
3 strips bacon, diced (or about 1 good glug of olive oil)
1 onion, diced
3-6 cloves of garlic, crushed (there's no such thing as too much garlic!)
1 lb of ground turkey
2 glugs of red wine (1/2 cup?) I used my homemade Valpolicella
2 cans mushrooms (or fresh is
2 large cans crushed tomatoes
Fresh ground pepper and salt
About 1-2 Tbsp dried herbs of your choice (not THAT kind, although that would ensure all the pasta gets eaten, even if it would taste a little off...) I like my herbes provencal, or italian seasoning (be careful though, some mixes have salt), or basil, thyme and oregano.
|mmm... look at that yummy stuff on the bottom of the pan!|
|Ground turkey- this stuff was labeled ground dark meat|
|You can add the garlic after the meat if you forget!|
Despite the fact that I use oil/fat, that's more for flavor, and the fact that it's good for you in small quantities. I expect that my onions are going to leave some brown stuff on the bottom of the pot. The meat should too. Why? Flavor, baby. Plus, it's a good excuse to use wine, which adds its own unique magic richness to the sauce. It's called deglazing- toss a glug or two of wine into a pot once the meat is cooked, and scrape all those lovely bits of flavor off the bottom of the pot with a wooden spoon. (My wooden spoon is special. I bought it in the open-air market in Arles, France this spring. The same place I got my herbes provencal. It brings back good memories. But you can use any kitchen-appropriate utensil you like.)
|The final product - season to taste!|
Serve with your favorite pasta! We had spagetti tonight after our 4k tempo run. Despite another wrong turn, I managed to average a 4:47-- that's minutes/km... (that would be pretty fast for miles!!)