13 May 2014

Foodie Tuesday | "Lightened Up" Meat Sauce

The easiest meat sauce you'll seriously ever make, EVER, and it's awesome on everything: pasta, spaghetti squash, on its OWN in a big-ass bowl.

Make it. You won't regret it.

Preparation: 15 minutes | Cooking Time: 2 hours, 30 minutes | Serves: 6
  • 2 tbsp. olive oil
  • 1 1/2 tbsp. minced garlic
  • 1 medium Spanish onion, finely diced (roughly 2 cups)
  • 1 large red pepper, small diced
  • 1 large yellow pepper, small diced
  • 6 thin carrots, finely diced (roughly 2 cups)
  • 2 lbs. lean ground turkey (or mix it up, and use 1 lb. turkey and 1 lb. chicken. As you like it.)
  • 2 tsp. garlic powder
  • 1 tsp. dried thyme leaves
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. onion powder
  • 1/4 tsp. cayenne powder
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. crushed chili flakes
  • 1 tsp. granulated sugar
  • 10 drops Tabasco sauce
  • 1 (28 fl.oz.) can crushed tomatoes
Cooking Directions:
  1. In a large, thick-bottomed soup pot, heat olive oil over medium-high heat. Sauté onions and garlic until the onion begins to turn translucent.
  2. Add carrots to the pot and cook for 3 minutes, then add peppers and cook another minute still.
  3. To the pot add the ground turkey (and/or chicken) and all the spices from garlic powder through Tabasco sauce. Cook thoroughly, stirring frequently to break the meat down into small crumble.
  4. When the meat is thoroughly cooked (no longer pink at all), add the can of tomatoes. Stir well to combine. Bring to a boil then reduce heat to medium-low. Cover and let simmer 20-30 minutes (depending on how well you want the flavours to blend, and how hungry you), stirring occasionally. Serve and enjoy!

I know some of you read my opening sentence and went: Spaghetti squash? Is she freaking kidding me? That's disgusting. But it's not, on my honour. It's crazy-healthy for you, light AND delicious. Trust, friends. I wouldn't steer you wrong.


{gently adapted from this recipe at PaleOMG}