Sweet Meaty Sauce For Ziti Recipe
Summary
Ingredients
| Ground turkey | 1 pound | |
| Olive oil | 2 Tablespoon | |
| Margarine | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Green bell peppers | 1 Cup (16 tbs), chopped | |
| Crushed tomatoes | 2 Cup (16 tbs), canned | |
| Tomato puree | 1 Cup (16 tbs) | |
| Carrots | 3/4 Cup (16 tbs), diced | |
| 1 1/2 cups Basic Chicken Stock or water, in all | ||
| Salt | 1/2 Teaspoon | |
| Granulated Sugar | 1 Tablespoon | |
| Dark brown sugar | 1 Tablespoon | |
| 12 ounces dry pasta, cooked al dente according to package directions | ||
Directions
Mix 1 tablespoon plus 2 teaspoons Poultry Magic with turkey, working it in well with your hands.
Reserve.
Heat 3 1/2-quart saucepan over high heat about 1 minute.
Add olive oil and margarine and heat about 1 minute more or until margarine has melted and mixture comes to a hard sizzle.
Add turkey.
Cook, stirring occasionally and breaking up chunks, until turkey is browned, about 6 minutes.
Stir in onion and bell peppers and cook 3 1/2 minutes.
Add the remaining Poultry Magic, the tomatoes, tomato puree, carrots, 1/2 cup of the stock, the salt and granulated sugar and stir well.
Cook, stirring occasionally, about 3 1/2 minutes or until mixture is boiling.
Reduce heat to medium, cover and cook about 30 minutes, occasionally removing cover and stirring before re-covering.
Stir in remaining stock.
Recover and cook, again uncovering and stirring occasionally, about 20 minutes or until sauce has thickened and has changed from bright red to dark red in color.
Remove from heat.
Reserve.
Heat 3 1/2-quart saucepan over high heat about 1 minute.
Add olive oil and margarine and heat about 1 minute more or until margarine has melted and mixture comes to a hard sizzle.
Add turkey.
Cook, stirring occasionally and breaking up chunks, until turkey is browned, about 6 minutes.
Stir in onion and bell peppers and cook 3 1/2 minutes.
Add the remaining Poultry Magic, the tomatoes, tomato puree, carrots, 1/2 cup of the stock, the salt and granulated sugar and stir well.
Cook, stirring occasionally, about 3 1/2 minutes or until mixture is boiling.
Reduce heat to medium, cover and cook about 30 minutes, occasionally removing cover and stirring before re-covering.
Stir in remaining stock.
Recover and cook, again uncovering and stirring occasionally, about 20 minutes or until sauce has thickened and has changed from bright red to dark red in color.
Remove from heat.
Chef
