- 2 TB olive oil
- 4 slices turkey bacon, finely diced
- 2 medium onion, finely diced
- 2 large stalks celery, finely diced
- 2 medium carrots, finely diced
- 3-4 cloves garlic, minced
- 1 lb ground turkey
- 2 TB balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 tsp dried Italian herb mix
- 1/4 tsp cinnamon
- Pinch freshly grated nutmeg
- 1 (28 oz) can crushed tomatoes (with juices)
- 1 (6 oz) can tomato paste
- 2 c stock (turkey, chicken, beef, or veggie)
- 1/4 chopped fresh parsley
- 1 TB butter (optional, for finishing the sauce)
- Freshly grated or shaved Parmesan cheese (optional, for garnish)
1In a 5-quart pot with a lid, heat the olive oil on medium-high heat. Add the turkey bacon and sauté until browned (about 5 minutes), then add the onion, celery, and carrot and sauté until the veggies are starting to soften (about 5 minutes). Add the garlic and cook for 1 minute, stirring constantly. Add the turkey and cook until browned (about 5 minutes), then add the balsamic vinegar.
2Let the vinegar deglaze the pot by using a wooden spoon to scrape up any brown bits on the bottom. Stir in the salt, pepper, bay, dried Italian herb mix, cinnamon, nutmeg, crushed tomatoes, tomato paste, and stock. Simmer the sauce (uncovered) on low heat for about 2 hours (stirring occasionally) or until it’s thickened up to your desired consistency. Turn off the heat and stir in the parsley and butter.
3Serve with your favorite pasta (the shape I used was mini rigatoni) and garnished with Parmesan cheese, alongside a green salad.