1 pound of ground turkey,
1 can (850 gr.) whole tomatoes in juice,
1 small onion, chopped,
2 cloves of garlic, chopped,
2 tbsp. extra virgin olive oil,
1 tsp. dried basil,
1 tbsp. sea salt,
1 tsp. brown sugar,
1/4 cup dry white wine,
freshly ground black pepper to taste.
Recipe: Heat the olive oil in a large pan and saute the garlic and onion for 5 minutes. Add the ground turkey and brown it for another 5 minutes making sure you brake any large lumps of meat with a wooden spoon. Deglaze with the white wine. Blend the tomatoes in a blender and add them to the pan. Simmer the turkey meat sauce for about 10 minutes on low heat, then add the sea salt, sugar, basil and black pepper. This recipe will yield enough sauce for five large pastas. For 5 pastas you need to boil approximately 2 pounds of dry pasta noodles. The best noodles to use for the turkey meat sauce are penne or rigatoni. If you don't need the entire sauce right away, you can refrigerate the rest and use it within 4-5 days.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.