Recipe by Chef Aaron Pilkington
This is a very hearty sauce that I was messin' around with. It came out deliciously but like everything, it can still use a tweek here and there. Also part of my "Operation: Skinny Aaron" arsenal.
- 2 tablespoons olive oil
- 2 lbs lean ground turkey
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons italian seasoning
- 2 tablespoons dry basil leaves
- 2 cups yellow onions, chopped
- 3⁄4 cup carrot, diced
- 1⁄2 cup celery, diced
- 1 lb button mushroom, sliced thin
- 2 tablespoons fresh garlic
- 3⁄4 cup red wine
- 20 ounces beef consomme or 20 ounces broth
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato puree
- 2 (15 ounce) cans great northern beans
- 2 teaspoons crushed red pepper flakes
Directions See How It's Made
- In a big pot over medium high heat, begin browning the turkey in the oil. Season with salt and pepper and once the turkey is mostly cooked and creating a good bit of steam, add the herbs.
- Add the chopped vegetables all at once. This will help the pan cool down a bit to start the process of sweating the vegetables. Cook for 5-10 minutes.
- When the vegetables are well sweated -- yeah sweated, add all of your liquids, beans, and tomatoes to the pot.
- Simmer for 20 minutes or so, over medium-low heat, stirring occasionally.
- Season with the pepper flakes, and stop the heat.
- Allow the sauce to rest, for another 20 minutes. Trust me, don't skip this step. It does worlds for the flavor and you'll save yourself the trouble of a scorched tongue.