Turkey Meat Sauce Spaghetti – Simply Delicious

picture of sd turkey meat sauce spaghetti

Description

Turkey meat sauce spaghetti is prepared with fresh herbs and spices that will delight your taste buds. Normally I would cook my sauce for about 2 hours, however my better judgment tells me to speed up the process just for you.

The spaghetti I have chosen for this recipe is rather fun to use. It cooks very fast which means, you will be eating sooner. There might be a few ingredients in this recipe that may be unfamiliar to you.

So for that reason alone I say why not try something new?

Ingredients

  • 15 large Roma tomatoes chopped small (5 – 6 cups)
  • 1 large red bell pepper diced small
  • 1 large green bell pepper diced small
  • 1 large yellow onion diced small
  • 1 orange bell pepper diced small
  • 6 Scallions chopped diced small
  • 2 tablespoons of minced garlic
  • 2 tablespoons of crushed fennel seed
  • 2 tablespoons of fresh oregano
  • 2 tablespoons of crushed rosemary
  • 1 teaspoon marjoram
  • 1 teaspoon of celery seed
  • 1 cup of fresh chopped spinach
  • 1 cup of chopped mushrooms
  • 1 pound of ground turkey meat or turkey sausage with casing removed
  • 4 cups of Tom Yum soup base starter (organic)
  • 4½ cups of water
  • 1½ cup of fine sweet marsala wine
  • 1 teaspoon of dry basil
  • 6 or 8 Tagliolini nests (pasta)
  • Salt
  • Pepper

Directions

♦ Chef Ann’s ‘Turkey meat sauce spaghetti’ Notes:
  1. Purchase juicy ripe Roma tomatoes with no blemishes.
  2. Make sure that peppers are large and firm to the touch; no soggy spots.
Preparation before cooking
  • Scrub and wash in cold water all of your tomatoes, peppers, mushrooms and scallions before chopping and dicing. Peel and rinse onion in cold water before dicing.
  • Rinse spinach very well and place in colander to drain.
  • Make sure spinach is dry before chopping into thin strips then set aside on a small dish.
  • Combine crushed fennel seed, marjoram, crushed rosemary and oregano in a small bowl. These herbs will be incorporated into the diced tomatoes while cooking. Chop and dice tomatoes in quarter pieces and pour into a tall stock pot (5¾ quart).

picture of ingredients

Preparation while cooking
  • In a large sauté pan (3½ quart) add 4½ cups of water and 3 cups of soup base stock. Note: Start this process after you add ground turkey to the fresh tomato sauce.
  • Bring to a rapid boil add a pinch of salt and Tagliolini nests (pasta).
  • Add a tablespoon of minced garlic and 1 teaspoon of dry basil. Gently stir so that pasta does not stick. Follow directions on the back of the package.
  • This should cook in only 5 minutes but sooner if you like al dente.
Cooking
  • In a tall stock pot approximately (5¾ quart) add fresh diced tomatoes, soup base and sweet Masala wine. Bring to a boil for about 10 minutes, then lower heat and cook at medium high heat for 15 minutes.
  • Now combine fresh herbs, fennel seed, marjoram, crushed rosemary, oregano, mushrooms, 1 tablespoon of minced garlic and scallions.
  • Reduce heat to medium low for the remainder of time. Add salt and pepper to taste.
  • Allow sauce to cook for a total of 45 minutes.
  • Place ground turkey in skillet on medium high heat. With a fork or wooden spoon, crumble the meat. Now stir until turkey is almost done then add onion, celery seed, diced peppers and Salt and pepper to taste.
  • Cook until meat is thoroughly done, about 15 minutes. Remove from skillet and add turkey mixture along with your spinach to the tomato sauce.
  • Stir for a few minutes incorporating all the ingredients.
  • Cover with lid and allow the turkey to kiss the tomatoes and say I do, as they become one in holy matrimony…I mean, meat sauce.
  • You know…like, spaghetti and meat sauce.

Reach for your plates, a platter or bowls place your pasta and pour on that Simply Delicious Turkey Meat Sauce! Your guests are really in for a treat!

Bon Appetite

Preparation time: 25 minutes
Cooking time: 1 hour
Total time: 1 hour 25 minutes
Servings: 4-6

♥ Chef Ann’s ‘Turkey meat sauce spaghetti’ Tips:
  1. I use the Tom Yum soup base along with water because it adds great flavor to the pasta.
  2. Look for the (Pacific Brand) name and make sure “organic” is on the front.
  3. Also if your sauce is too thick and you want to thin it out a bit; just add some of the liquid from the pasta and 2 tablespoons of ketchup or more red wine.
  4. You will need to let it cook about 15 more minutes, making sure to stir ingredients well. This should do the trick for you. Also, you may use regular or thin spaghetti in place of the fancy Tagliolini nest pasta.
  5. Please note that the amount of garlic you use in this recipe can be optional.
Helpful information
  1. Vegetable stock or chicken broth may be used in place of the soup base. I like the fact that vegetable stock does not have MSG or additives (that I cannot pronounce).
  2. If you are unable to find this wonderful fancy shape pasta (Tagliolini Nest) try calling 1(888) 265-2848 or go to their website for help Colavita pasta/risotto.picture of pasta package for turkey meat sauce spaghetti

Source: Chef Ann’s original turkey meat sauce spaghetti recipe.


Poll

6 comments

  1. Servant Tim says:

    Once again you have outdone yourself Chef Ann. I have observed you preparing and had the pleasure of eating many meals prepared from your heart, this one…pardon the colloquial expression; “You put your foot in this”. It is too bad others are deprived of seeing the joy and excitement that I am privileged to share. I love to see you experience the reality of one of your dreams! Thank you for finally deciding to share your ‘Simply Delicious’ recipes.

    Who loves you ‘babe’; your photographer, editor, co-dezigner (T&T Dezignz), other half, hopefully still ‘best friend’ :-)…

    • Chef Ann says:

      Wow, All I can say is Thank you Jesus for putting such a Fantastic man after your own heart in my life!
      Thank you so much for all your support, you are the best Editor & Chief a girl could have:)and of course I have to mention great photography work.
      Thank you for helping me to achieve this dream! yes,significant other and best friend forever!

  2. rsnyderp says:

    Wow! Looks great! Lots of health fresh ingredients. The picture doesn’t show the tomatoes seeded, do you leave them in?

    • Chef Ann says:

      Hello Rick, Thank you so much for visiting. Yes the seeds are left in the tomatoes. However if you do have a problem with seeds you can remove them and it will not take anything away from the flavor.
      However, this would be an extreme task. I have done this for Tim when I make his salsa. Wow the things we do for love..lol With this said please do keep me posted should you try this recipe.
      Thank you once again for your comment and have a great day!

  3. Cee Mackey says:

    Chef Ann,

    This was a great dish. I can’t believe this doesn’t have my favorite, (SALT). I have high blood pressure, and should know better. I must say a dish like this will definitely make me do better. This taste like it is from a restaurant. The turkey had a great taste, and the pasta was even good. You have done it again Chef Ann. Alright, you coming with us!!! We need you to move in and get us all on a healthier track..lol

    • Chef Ann says:

      Thank you once again Cee for taking the time out to comment, in such a lovely manner. I must admit that a dash of salt was added to the pasta while boiling. But it was literally just a very small dash.
      I too have a challenge with blood pressure, so I do understand your plight. In my recipes, I hope to bring comfort to those that are health conscious.
      My general thought, is to use fresh herbs and spices so that the least amount of salt is necessary.
      I find it important to let people know that you can cut way back on salt and have your food taste just as good.
      Thank you and have a great day!

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