Someone once asked me how I got my kids to eat their veggies. Other than using the "Eat it or Wear it" threat, I learned to hide them in their favorite foods. This sauce does just that. Using a food processor helps grind up the veggies small enough so that even if your picky eater should happen to discover them, they are way too small to pick out. Personally I still get a lot of mileage out of " Eat it or Wear it".
Bon Appitito!
Serves 8 hungry people
2 pounds ground turkey
3 large carrots peeled and cut into chunks
3-4 stalks of celery, cut into chunks
2 cloves of garlic
1 large onion, peeled and cut into chunks
1 large can of tomato puree
1 can tomato paste
1/2 cup of dry white wine
2 teaspoons salt
1/2 teaspoon pepper
1-2 tablespoons sugar
1/2 cup of cream or fat free half and half
6-7 fresh basil leaves chopped
1 teaspoon fennel seeds
2-3 tablespoons olive oil
In a 5-6 quart sauce pot heat the olive oil and add the turkey. Break up and allow to cook. Meanwhile in a food processor put the garlic and carrots. Pulse about 10 times. Open the processor, add the onions and celery. Process until everything is well ground. Add the veggies to the pot and continue cooking. Season with the salt, pepper and fennel seed. Cook for about 4 minutes and add the wine. Continue to cook for 3 more minutes and add the tomato paste. Stir until well combined then add the puree and sugar. Taste and adjust seasoning. Add the basil and cream. Turn down to simmer for about 10 more minutes, stirring occasionally.
Serve over cooked pasta. I like to use thin multi-grain or whole wheat spaghetti.
Cook's Notes- This is the ultimate in quick go to sauces. Once I get the veggies in the pot, I start the pasta water so I can get it done about the same time. If you are in a hurry, start your pasta water with hot tap water.
It will boil faster. You can freeze the leftovers or use them to make a lasagna later in the week.
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