Spaghetti with Classic Italian Meat Sauce

This one is a little time intensive, but only because it simmers a long time, which of course makes it taste better!

Here’s a good recipe for spaghetti sauce w/ground turkey, from “The Best Light Recipe”. AWESOME cookbook – it’s from Cook’s Illustrated, and they test everything to be sure that it tastes great in addition to being lighter and better for you.

Spaghetti with Classic Italian Meat Sauce (serves 6)

Do not use ground turkey breast meat (99% fat free) or the sauce will be dry and grainy. To make the meat sauce ahead, follow the recipe through step 4 and cool. Refrigerate in an airtight container for 3 days, or freeze for up to 1 month. Reheat over medium-low heat, adding water as needed to adjust the consistency. Any shape of pasta can be substituted for the spaghetti here.

2 (14.5 oz) cans diced tomatoes
1 small onion, chopped fine
1 T olive oil
Salt
4 medium garlic cloves, minced or pressed through a garlic press (about 4 t)
1 pound 93% lean ground turkey
2 T tomato paste
2 c low-sodium chicken broth (the cookbook likes Swenson’s organic for best flavor)
1 bay leaf
1/8 t red pepper flakes
1 pound spaghetti
½ c minced fresh basil leaves (I have used the squeeze basil and it works well, too)
Ground black pepper

1. Process 1 can of tomatoes in a food processor until almost smooth, about 5 sec; set aside.
2. Combine the onion, 1t of the oil, and ¼ t salt in a Dutch oven. Cover & cook over med-low heat, stirring often, until softened, 8-10 min. Stir in the garlic and cook until fragrant, about 30 sec.
3. Add ½ the ground turkey and increase heat to med-high. Cook, breaking meat into small pieces w/wooden spoon, until meat loses its raw color, about 5 min. Stir in the tomato past and cook until the tomato paste begins to brown, about 2 min. Stir in the pureed tomatoes, canned tomatoes w/their juices, chicken broth, bay leaf, and pepper flakes. Reduce heat to med and simmer uncovered, stirring occasionally, about 45 min.
4. Stir the remaining turkey into the sauce and continue to simmer, stirring occasionally, until the turkey is no longer pink and the sauce is thickened, about 25-30 min. Discard the bay leaf.
5. Meanwhile, bring 4 quarts water to a boil in a large pot. Stir in 1T salt and the pasta and cook until al dente. Drain, reserving ½ cup of the cooking water, and return the pasta to the pot.
6. Stir the remaining 2t olive oil and the basil into the sauce, and season w/salt and pepper to tatste. Toss 3 c of the sauce w/the cooked pasta, adding the reserved pasta cooking water as needed to loosen the sauce. Divide the pasta among 6 individual bowls, top each bowl with a portion of the remaining sauce, and serve.

Per serving: 440 cal, 8g fat, 2g sat fat, 45 mg chol, 66g carb, 27g protein, 3g fiber, 820 mg sodium.