Serves 6 to 8
1 large white onion, quartered
1 small carrot cut into four pieces
1 celery rib cut into four pieces
1/3 cup extra-virgin olive oil
1-1/2 pounds, ground turkey, dark meat
2 turkey sausages casings removed
2 teaspoons kosher salt
1 cup low-fat milk
1/3 cup dry white wine
2 Tablespoons tomato paste
1 (28-ounce) can tomato puree
1 teaspoon Stevia
1- ½ cups water plus additional as needed
1 pound pappardelle pasta
3 cups grated Parmesan cheese
½ cup fresh basil, chopped coarsely
In a food processor add onion and process into small pieces. Set aside.
Pulse chop carrot and celery into small pieces. Set aside.
Heat a saucepan on medium-high until hot, add the olive oil and heat for 30 seconds. Add the onions, reduce heat to medium, and sauté for 2 minutes. Add the carrot and celery, sauté for 2 minutes.
Add the ground turkey and turkey sausage and use a metal spatula to break up the meat. Sprinkle on salt and pour in the milk, continuing to break up the meat.
Cook, reducing the milk until the meat starts to sizzle, about 10 minutes. Add the wine, and mix well. Continue to cook, reducing the wine and you hear the sizzle again.
Reduce heat to a low boil, and add tomato paste, stir in completely and keep mixing for at least 30 seconds.
Add the tomato puree, Stevia and water, mix well. Cover and simmer on medium-low heat for 1 hour, stirring often. If you see the sauce is getting too thick, add more water, ¼ cup at a time.
Cook the pasta according to package directions. Drain well and pour it back into the pot you boiled in.
Turn the heat to high, add several ladles of the sauce and mix together to heat the pasta and sauce together.
Serve in heated pasta bowls and sprinkle plenty of Parmesan cheese on top. Garnish with basil. Serve immediately.
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