INGREDIENTS

INSTRUCTIONS

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html
Heat olive oil in dutch oven. When hot, add garlic and saute for about
30-40 seconds. Add onion and saute until it begins to get tender
(about 2 minutes). Add celery and carrot and saute for 2 minutes. Now
add turkey and saute until cooked. Add spices (parsley, basil, and
oregano) and toss into meat/vegetable mixture. Pour in wine, bring to
a gentle boil, then reduce heat, cover, and "steam" for 45 seconds.
Remove lid and add tomato sauce, tomato paste, and enough water to
give the sauce a smooth but slightly thin consistency. Simmer
uncovered for 1 hour (or longer -- but you may have to add water
periodically). Serve on the pasta of your choice. Also makes a good
lasagna meat sauce.  Variations  Add 1 t crushed red pepper to spice up
the sauce.  Sqeeze in the juice of half a lemon for a more tangy sauce.
Add some fennel if you like the "anise-like" flavor.  Use Spanish
red-pepper olive oil for part of the olive oil (spicy!).  Instead of
using chopped garlic, take 2-3 heads of garlic and lightly  brown the
whole peeled cloves in olive oil, remove, then return to  the pot with
the rest of the sauce before simmering 1 hour. Omit the  ground turkey
for a vegetarian sauce (though add more celery and  carrot).  Use some
sauteed chicken breast chunks (about 1") in place of turkey.  Make the
sauce without any turkey, store away in the freezer, then  use as a
basic sauce for cooking meats like: sausage, cut-up rabbit  pieces,
pour over baked fish, etc. Posted to recipelu-digest by LSHW
<shusky@erols.com> on Feb 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1398
Calories From Fat: 803
Total Fat: 90.2g
Cholesterol: 313mg
Sodium: 1780.9mg
Potassium: 3648.8mg
Carbohydrates: 56.8g
Fiber: 14.4g
Sugar: 32.3g
Protein: 99.9g