Turkey Sauce for Pasta

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 28-ounce can plum tomatoes
  • Salt and freshly ground black pepper
  • Pinch of hot red pepper flakes
  • 2 tablespoons chopped Italian parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      342 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 24 grams protein; 78 milligrams cholesterol; 122 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat the oil in a heavy skillet. Add the onion and saute until soft and barely beginning to brown. Add the garlic and stir.
  2. Add the turkey and cook over medium heat, stirring, until the meat is uniformly broken up and loses its color. Stir in the oregano and fennel.
  3. Drain the tomatoes, reserving the juice. Break them up and add to the turkey. Bring to a simmer and cook, stirring from time to time, for about 20 minutes, until the sauce has thickened. Season to taste with salt, pepper and hot pepper flakes.
  4. Before serving, reheat the sauce, adding a little of the reserved juice if the sauce is too thick. Sprinkle with parsley.

40 minutes

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