The Most Delicious Ground Turkey Red Sauce (A++ Sauce)
Last weekend, Sebastian and I were having our usual night in where we (we meaning me, let’s be real) cook, have some wine and watch a movie. I decided to use that sad ground turkey that was sitting in the back of our fridge to make a red sauce for some pasta. It felt like the right thing to do. I was playing around with this sauce and didn’t think anything of it. As us home cooks do, I was tasting as I was cooking while simultaneously watching New Girl and drinking wine…but the amazing flavor of the sauce didn’t really register with me until I sat down to eat.
That’s when Sebastian and I realized that something magical happened with our ground turkey. I had transformed the sad turkey blob into a delicious “A++ sauce” as he likes to call it. So what is A++ sauce, you ask? Well, it’s actually not that special lol. Hate to break it to you. It’s just a classic tomato sauce with onion, garlic, Italian herbs and ground turkey. The magic flavor party happens when we cook the turkey on a high heat, causing it to brown and develop rich browned bits on the bottom of the pan, which we then deglaze with a crisp, dry white wine to allow all of that deep, rich gravy-like flavor to disperse throughout the sauce. Now, I know that wine is not part of the Whole30 plan and some people may not like to cook with wine, so don’t worry, I have a solution for you, which you can find in the notes at the bottom of the recipe.
I have a free cooking class on my YouTube that you can watch below!
What if I don’t have all of the ingredients?
Don’t worry! You can make this your own way!! The real important stars of the show here are the turkey (which must be
cooked with the method I used to get it nice and caramelized,) tomatoes (you can use tomato sauce, tomato purée, whole tomatoes that are diced, diced tomatoes, fresh tomatoes…idc!) onion and garlic, and SALT. When making any sauce, you cannot forget to season with salt throughout the entire cooking process. We love herbs but if you don’t have them, its ok!
I’m on Whole30 – can I still enjoy this?
Lucky for you, I’ve included all modifications at the end of the recipe for your convenience. I also recommend pouring this sauce over roasted broccoli steaks and topping with lemon zest. It’s such a healthy game changer and I think kids would also love it!
Anything else to serve this with aside from pasta and broccoli steaks?
Healthier pastas go well with this sauce : think chickpea pasta, quinoa pasta, red lentil pasta, or any of those fun versions. You can also throw it on zoodles for the ultimate carbless meal that *still* tastes like a hug. You could also add a frozen vegetable medley to the sauce and cook it together the end of the cooking process for a saucy veggie meal.
|1/4cup olive oil|
|1/2 white onion, diced|
|4 cloves of garlic, minced|
|2tbsp unsalted butter (can skip if you don't want dairy)|
|1lb ground turkey|
|1/2cup dry white wine (I used Sauvignon Blanc)|
|2 1/2tsp dried oregano|
|1 1/2tsp dried parsley|
|1 1/2tsp dried basil|
|28oz. crushed tomatoes|
|3tbsp tomato paste|
|2tsp balsamic vinegar|
|Kosher salt, to taste|
|Freshly cracked black pepper|
|1box rigatoni (or another pasta of your choice)|
|Freshly grated Parmesan|
Season a large sauté pan or sauce pan on medium heat with 1/4 cup olive oil. When the oil is shimmering, add the onion. It should not aggressively sizzle! If it does, your pan is too hot. It should give you a soft whisper sizzle. Season with a pinch of salt. Sauté for 5-6 minutes, stirring often (every 30 seconds-1 minute or so) until the onion is lightly golden in color and translucent.
Add the minced garlic to the pan and sauté until fragrant, about 1-2 minutes.
If the pan seems dry, feel free to add a tiny splash of olive oil to lube up that garlic, but don't do this if it's not absolutely necessary because we're going to add some butter in a lil bit.
Add 2 tbsp of butter to the pan and mix together with the garlic and onion until melted.
Adjust the heat to high and add the ground turkey to the pan. Season generously with a few pinches of salt and then break the meat up with a spatula until it's dispersed into small chunks (that sounds awful but its truly the only way to describe this.)
Let the turkey cook undisturbed for 1-2 minutes at a time, then sauté with a spatula. Let the turkey cook for 10-15 minutes, stirring every 1-2 minutes. You'll know it's done when the meat is no longer pink and there are lots of golden brown bits on the bottom of the pan. The more the merrier! You want as much flavor as possible in this stage and golden browned bits = flavor. If there's water in the turkey, it will begin to cook off (will look like boiling water around the meat) within the first 5-7 minutes, then the turkey will start to caramelize once all the moisture is cooked off!)
Adjust the heat to medium. Pour the dry white wine into the pan and scrape the golden browned bits off the bottom of the pan so they combine with the wine. Cook off the wine for 2-3 minutes. Add the dried herbs to the meat mixture and toss together until fully combined.
Add the crushed tomatoes, tomato paste, balsamic vinegar and another generous pinch of salt. Stir until combined. Taste the mixture to make sure the salt levels are where you want them to be. If they aren't, add more salt to taste and mix into the sauce. If you want pepper, this is the time to add it! The mixture should be lightly bubbling. If it's not, raise the heat until it comes to a simmer, then lower the heat to the low setting or "simmer" setting on your stove. Cover and let the mixture sit for 10-20 minutes as you prep whatever you want to serve it with! The longer a sauce sits, the more flavor it gets. Serve however you prefer! If serving with pasta, follow below directions.
For the dry wine, go for a vegetable broth, chicken broth, or beef broth to deglaze the pan. You could go with the juice of half of a lemon mixed with water as well if you want to bring some tart, brightness to your sauce.
For the butter, just use more olive oil or another oil of your choice. Ghee is a little *too* buttery (even for me) to work in this sauce.
For the Parmesan, top the pasta (or whatever else you're serving!) with lemon zest, fresh herbs (basil and parsley are fabulous here,) dried herbs (Italian seasoning is great!) or nutritional yeast if that's your vibe