Flavorful and filling spaghetti sauce recipe on the blog
For lent I gave up pasta and anything Italian related as this is my kryptonite if you know me at all. So of course the first meal we made after Easter was spaghetti. We had to do it big this time since this was probably the longest I had ever gone with out devouring in my favorite dish (well….lasagna is, but close enough). Tonight, we decided to make our own sauce to make this meal extra special and it was absolutely delicious! Maybe next post we will make our own pasta and truly do it the real Italian way with homemade wine?! Who knows…stay tuned.
What you will need..
Noodles: Delverge Bucantini
2lbs Ground Turkey
4 Large Tomatoes
1 Onion
1 Zucchini
1/2 Red Pepper
3 Carrots
1/4 TSP Salt & Peper
1/4 TSP Garlic Powder
1/4 TSP Red Pepper
1/4 TSP Cumin
1/4 TSP Cinnamon
1/4 Cup Greek Yogurt
2oz Sun-dried Tomatoes
Basil leaves
Most of the items you can find right in your cabinet and mix and subtract to your desire and liking.
Begin by liquifying the tomatoes, red pepper, sun-dried tomatoes and zucchini in food processor. Move the sauce to a large pot, heat on med/high, add all spices (note: the cause will initially look pink and will darken as it cooks), and greek yogurt if you’d like a creamier sauce. Cook for about 20 min on med until you get a rich creamy red color.
Brown your turkey while your sauce is still cooking
Add diced onions and sliced carrots to turkey and continue to cook for another 7 min or until carrots are soft.
Combine sauce and meat and let it sit on low heat while you prepare your noodles. I personally love using Delverge Bucantini noodles because they are whole wheat, handcrafted in Italy and are nice and thick, clinging to the sauce. Bring 4 quartz of salted water to a boil and cook for about 7 min, stirring occasionally. Drain when complete.
Serve it up with with shredded mozzarella and some basil on top and enjoy! Try it out and let us know your thoughts. 
xo
Michelle
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