Once upon a time I stayed up too late and woke up too early.
I swear this has only happened once. You know, in my whole entire life. And did I mention that because of said late-to-bed-early-to-rise situation I may be a tad bit sleepy? I mean, I know you guys – you’re smart. You’ve figured me out.
That’s why I’m giving you something easy to make tonight for dinner. Because I’m tired and am projecting that weariness on to my beautiful friends, whether you like it or not. But in all seriousness, make this tonight. You’ll have leftovers for lunch tomorrow just in case you’re like me and probably end up watching TV late into the evening after you clean your over-worked and terribly dirty kitchen.
And if you’re not like me? Well, make it anyway. Promise you’ll love it!
- 1 whole onion, chopped finely
- 3 large carrots, chopped finely (for these I gave them a whirl in the food processor…easy peasy)
- 3 garlic cloves, minced
- 1 Tbsp olive oil
- 1 lb. ground turkey OR Italian turkey sausage with casings removed
- 1 28-oz can crushed tomatoes
- 1 small can tomato sauce (I can’t remember the ounces…sorry!)
- 1 1/2 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- pinch of red pepper flakes (optional)
- 1 lb cooked pasta, your choice (I used radiatorre because I like the texture, but use your favorite pasta)
In a large saucepan heat the oil over medium heat. Add in the onion and carrot, toss to coat with oil, and then put a lid on it for 10 minutes. This helps soften them up and makes the rest of the cooking process move along nicely. After 10 minutes remove the lid, add the garlic, and saute for 1 minute. Add the ground turkey/turkey sausage and break it up with a spoon into small pieces. Cook all the way through. Add the tomatoes, tomato sauce, Italian seasoning, salt and pepper. Stir to combine. Bring to a simmer, reduce the heat, and then cover. Let it simmer covered for 30 minutes (this is a prime time to clean said kitchen – or, you know, whatever). Cook pasta according to package directions. After 30 minutes remove the lid, carefully check for seasoning and adjust if needed, and turn off the heat. Serve with al dente pasta and perhaps a dollop of ricotta cheese. Just to fancy up this Thursday night.