Turkey Sauce for Pasta
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4tablespoons extra-virgin olive oil
- 1medium onion, finely chopped
- 3cloves garlic, minced
- 1pound ground turkey
- 1teaspoon dried oregano
- 1teaspoon fennel seeds
- 128-ounce can plum tomatoes
- Salt and freshly ground black pepper
- Pinch of hot red pepper flakes
- 2tablespoons chopped Italian parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
343 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 25 grams protein; 834 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oil in a heavy skillet. Add the onion and saute until soft and barely beginning to brown. Add the garlic and stir.
- Step 2
Add the turkey and cook over medium heat, stirring, until the meat is uniformly broken up and loses its color. Stir in the oregano and fennel.
- Step 3
Drain the tomatoes, reserving the juice. Break them up and add to the turkey. Bring to a simmer and cook, stirring from time to time, for about 20 minutes, until the sauce has thickened. Season to taste with salt, pepper and hot pepper flakes.
- Step 4
Before serving, reheat the sauce, adding a little of the reserved juice if the sauce is too thick. Sprinkle with parsley.
Private Notes
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Cooking Notes
Nancy
Followed the directions, except that I poured out all the liquid after cooking the ground turkey, because there was a lot. Ended up adding all of the drained tomato juice because I wanted more sauce and then cooked it down some. High ratio of meat to sauce. Tasted good, especially with the chilli flakes. Makes about 4 cups of sauce.
Sanderee PNW
I had a half a pound of turkey to use, and this recipe worked beautifully for that purpose. Made a half a recipe as written, except for adding a tablespoon of tomato paste, which I browned before adding the turkey. I ended up using diced tomatoes as they come in the approximately 14 ounce cans. Thank you!
MLR
It is important to pound the fennel seeds in a mortar and pestle just enough to break the shell. This releases the sweetness of the fennel seed. I also ended up adding all of the juice from the box of tomatoes and it wasn't too watery. Not sure if a box has less water than the can
Nancy
Followed the directions, except that I poured out all the liquid after cooking the ground turkey, because there was a lot. Ended up adding all of the drained tomato juice because I wanted more sauce and then cooked it down some. High ratio of meat to sauce. Tasted good, especially with the chilli flakes. Makes about 4 cups of sauce.
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