Emily's Altered Recipes

Time: 1.5-2 Hours

Prep time: 20 minutes

Cook time: 30 minutes

Simmer: Half an hour-1 hour

Ingredients

• 1-2 tablespoons olive oil
• 1 pound ground turkey
• 1 teaspoon dried sage
• ½ teaspoon fennel seeds
• ¼ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ⅛ - ¼ teaspoon red pepper flakes
• 1 medium to large yellow onion, chopped small
• 1 heaping teaspoon minced garlic
• 1 8 oz. package sliced white mushrooms
• 1 bell pepper, chopped into bite sized pieces
• 1 tablespoon tomato paste
• 1 can diced tomatoes- drained
• 2 jars Rao Tomato Basil sauce

Instructions

1. Put oil into large dutch oven and turn stove on to medium high heat. 
2. Once oil is hot, place turkey, sage, fennel seeds, oregano, salt, black pepper, and red pepper flakes in pot.
3. Break up turkey and stir continuously until meat is browned, about 5 minutes.  Drain if necessary but I have never had excess fat in my ground turkey.
4. Add onion and stir until almost translucent, about 5 minutes.  
5. Add garlic and cook for 1 minute, continuing to stir.
6. Add mushrooms and stir, cook until rubbery, about 5 minutes  
7. add tomato paste and mix in with other ingredients.
8. Add peppers and stir, cook until soft, about 5 minutes
9. Add diced tomatoes and tomato sauce.  Stir until ingredients are evenly mixed.  
10. Turn heat to low and simmer for half an hour.

This sauce is ready to eat as soon as it's done simmering, however it's even better as leftovers.  Enjoy!