K1 leaves for college tomorrow morning. Tonight's dinner was a favorite of his and designed to give us all energy for the 'move' tomorrow!
Homemade pasta and more deep fried eggplant was on the menu.
The eggplant was delicious. My sister has a garden that is producing a lot of eggplant. I decided to use up what I was given before saying goodbye to my biggest eater.
The pasta sauce was homemade. It had lots of veggies in it and it turned out really good!
Pasta sauce recipe:
1 lb ground turkey
1 green pepper - chopped
1 small onion - chopped
2 peeled carrots - chopped
5 fresh mushrooms - chopped
4 cloves garlic - chopped
salt
pepper
1-2 teaspoons ground oregano
1-2 teaspoons thyme
1-2 teaspoons dried basil (or fresh if you have it!)
1 28 oz can crushed tomatoes
1 28 oz can tomato sauce
tomato paste if needed - I like my sauce a little runnier
1 cup sherry
2 tablespoons sugar
1/4 cup red wine vinegar
Cook turkey until no longer pink. Add in veggies and saute until tender-crisp.
Add in all other ingredients. Bring to boil, then cover, reduce heat and simmer for 2 hours (or longer if possible), stirring occasionally. Be sure to taste it and add/adjust as needed based on your likes. We like a little 'tang' in our sauce.
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