Spaghetti + Ground Turkey
The secret to a great pot of spaghetti is to nail your meat and use fresh ingredients when you make your sauce. I’ve tricked people into believing my sauce was from scratch by adding fresh peppers, basil, diced tomatoes, and mushrooms. Trust me.
Choose a good brand of pasta sauce like Prego or if you can’t decide, go with any variety of Garden Vegetables. It’s easy to add mushrooms or basil to your sauce — -don’t pay for that. My mom taught me that. Start with Garden Vegetable and you’ll have a great flavor to play with.
Chop 1 onion, 2 tomatoes, 2 bell peppers (red, green, yellow, or orange), minced garlic hand full of fresh mushrooms, and parsley.
In a large pot, boil spaghetti noodles in water. They’re done when you can cut through one without trouble. Darin and set aside.
Brown onions and fresh produce in a pan with 1 tsp of oil. While sautéing, add 1 lb. of ground turkey (or beef) to the pan with pepper, garlic powder, a little chili powder, basil, oregano, and salt. A tsp of each should be good.
Cook meat until it breaks down and browns. Approx. 5–7 minutes on medium heat.
Add the jar of pasta sauce to the meat and stir. Add a can of tomato paste (optional).
Let the meat continue cooking. 2–3 minutes on medium heat.
Add meat sauce to noodles and stir until the noodles are covered with sauce. Plate and grate parmesan cheese and garnish with parsley.
Of course, you should make garlic bread. Cut a baguette into slices and butter the top, add granulated garlic, and place it in the broiler. Turn slices over and repeat. WATCH THE BROILER!!!