High Fiber, Healthy & Hearty Meat Sauce
I planned to post this 2 weeks ago when Long Island was hit with that nasty snow storm. It would have been perfect. But, time got away from me and then a week later it was 67 degrees and we were at the beach with our new puppy!
Now that it’s cold again, i decided today would be the best day. A nice, warm, home-cooked meal on a cozy Sunday.
This is my family’s and my favorite tomato sauce for pasta. I originally found it in a Clean Eating Magazine (or maybe it was Oxygen) but it was a clean eating pasta sauce. I had posted it on my Nutrition & Exercise Smoothie Facebook Page but never got around to making it. My cousin Debbi invited us down for Thanksgiving weekend one year, and was making it! I was so excited. She said she makes it all the time and her kids love it. I was equally excited to try it – which we all did and it was indeed delicious.
Since then, I make it, and tell everyone about it. Today I will share the recipe with you.
This is her original email she sent me almost 7 years ago! I still have the scrap of paper, although it doesn’t look as shiny & new as this one.
The part that takes me the longest is the chopping up of all the veggies. I don’t have a food processor, and my Mini-Chop it too small. I must admit, the last time I made this, there was a large bag of chopped carrots, celery and onions in the supermarket, just sitting there on the shelf, smiling at me. I did a double take and then snagged the bag off the shelf. It was all there: the 3 ingredients I needed, already chopped and waiting for me. It cut my prep time in half.
After chopping up all the veggies (or if you’re lucky enough to find a bag like I did) add to a large pot that has olive oil heating up on the bottom of it (I found the cooking spray was too little, but I did use it to coat the entire bottom of the pan, and then added a tiny bit of the olive oil) and then add the turkey breast crumbles. My husband was wary of using turkey chop meat but once he tasted it – with all these wonderful ingredients – he absolutely loved it.
Afterward, I just added the flour, milk, can of crushed tomatoes, tomato paste, and water, with all the seasonings, and stirred. That was really it. I let it simmer for at least a half hour. I used such a large pot because I usually double the recipe above. One time I tripled the recipe! (Of course that was the time I didn’t have that nice bag of chopped up veggies. It took me three times as long to make this!)
Mmmm. Can you smell it! The whole kitchen smells great. Time for a sauce sandwich! (Anyone know what that is?)
After it cools for a bit, I transferred it all to plastic containers and stored it in my freezer. There’s always sauce ready and cooked in my house. One year, when we had a huge veggie garden, my husband used the plum tomatoes from the garden to make sauce. It took forever but was delicious. Unfortunately several of the glass jars cracked and we had to throw it all out! Now we use plastic and make sure we don’t fill it to the top.
Healthy, hearty, packed with protein, high in fiber from the veggies, and delicious.
What do you think? Do you have any favorite recipes to share?
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