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In a medium saucepan, over medium-low heat, heat a few glugs of olive oil. Add 1 small onion (chopped), 1 clove garlic (minced), a few shakes of red pepper flakes, salt and pepper (to taste). Cook about 2 minutes. Push everything to one side of the pot, turn up heat slightly, and add 3/4 pound ground turkey (or ground beef), breaking it up with a fork as it browns. Once most of the pink is gone, stir together with onion mixture. Add 1 heaping tablespoon tomato paste, 1/4 cup water, a few shakes of fennel seed and stir everything together. (A wooden spoon is effective here.) If you have wine (optional), stir in about 1/4 cup, and raise heat until it has reduced. Add 1 28-ounce can tomato puree, 8-ish shakes of dried oregano, and stir. Bring to a boil, then turn heat to low and simmer for 15 minutes up to an hour. (If you are freezing for later, let it cool at this point, then add to a freezer bag flattening like a book so it’s easy to thaw under running water later.) While the sauce is simmering (or reheating) prepare 1 pound penne (or any pasta) according to package directions. Toss in with sauce and serve in bowls with freshly grated Parmesan.
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Рецепт basic bolognese recipe...or spag sauce
Canadian