You may also like
Categories:
olive oil ground turkey salt yellow onion garlic carrots parsley fresh basil tomatoes tomato puree Romano cheese
Viewed: 29 - Published at: 3 years agoIngredients
- 1 Tablespoon Olive Oil
- 1 pound 93% Lean Ground Turkey
- Salt And Pepper, to taste
- 1 whole Yellow Onion, Peeled And Quartered
- 3 cloves Garlic, Peeled
- 2 whole Carrots, Peeled And Cut Into Four Or Five Pieces
- 3 Tablespoons Fresh Parsley Leaves
- 5 leaves Fresh Basil
- 56 ounces, weight Canned Crushed Tomatoes
- 28 ounces, weight Canned Tomato Puree
- 2 Tablespoons Shredded Pecorino Romano Cheese
Method
- Heat olive oil in a skillet over medium heat. Add turkey to skillet. Season with salt and pepper to taste. Cook turkey until brown all the way through, stirring occasionally and breaking it into small pieces.
- While turkey is cooking, add onion, garlic, carrot, parsley and basil to the bowl of a food processor. Process on low or use the pulse setting until everything is finely chopped.
- Pour the cans of crushed tomatoes and tomato puree into a large slow cooker. Add veggie/herb mix to sauce and stir. Stir in cheese. Season with salt to taste if desired. Add cooked ground turkey and stir.
- Cook on high setting for 4 hours. If your slow cooker has a tendency for sticking, you can stir occasionally if you desire.
