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olive oil onion garlic stalks celery carrot lean ground turkey breast tomato paste Madeira tomatoes balsamic vinegar oregano salt fresh basil
Viewed: 45 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 1/2 pound lean ground turkey breast
- 1 ounce prosciutto, minced
- 3 tablespoons tomato paste
- 1/4 cup madeira
- 1 28-ounce can peeled tomatoes, finely chopped, with juices
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh basil or flat-leaf parsley
Method
- Heat the olive oil in a large heavy saucepan (preferably nonstick).
- Add the onion, garlic, celery, and carrot and cook over medium heat until lightly browned, about 5 minutes.
- Stir in the turkey and prosciutto and cook until the turkey is crumbly and nicely browned, 5 to 10 minutes, stirring and breaking up the meat with the edge of a wooden spoon.
- Add the tomato paste after 4 minutes.
- Add the madeira when the turkey is browned and bring to a boil.
- Stir in the chopped tomatoes with juices, vinegar, oregano, and salt and pepper and simmer the sauce until richly flavored, about 10 minutes.
- Stir in the basil or parsley and cook for 1 minute.
- Correct the seasoning, adding salt, pepper, or vinegar as needed.
- Refrigerated, this sauce will keep for 3 to 4 days.
