1/4 cup olive oil
1 medium onion, diced
3 stalks celery,chopped
1 large (or 2 medium) carrot, chopped
2 cloves garlic
1 lb ground turkey
1/4 cup red wine (optional)
1 pint organic grape or cherry tomatoes (halved or quartered)(optional- just nice to add fresh!)
1 1/2- 2 lbs diced fresh organic very ripe tomatoes or 1 large jar (24 oz) organic diced tomatoes.
3 Tbs tomato paste
Squirt anchovy paste (optional)
Salt (about 2 tsp)
Fresh ground pepper (about 1 tsp)
1 Tbs fresh thyme, chopped
Splash of fish sauce (optional)
Pinch of red pepper flakes- to taste
A few sprigs of fresh basil and grated Parmesan for garnish
In a heavy bottomed large sauce pan or Dutch oven, sautée onion and garlic until translucent.
Add chopped celery and carrots, cook until softened. If using, raise heat a bit and add red wine. Allow it to reduce for two minutes.
Add the ground turkey and stir with a fork to break up the meat, cook until starting to brown (and no longer pink)
Season with thyme, salt and pepper.
Pour in diced tomatoes and their juice once simmering add small tomatoes, tomato paste, red pepper flakes and anchovy paste and simmer until it begins to thicken.
Serve over zucchini noodles, polenta or traditional pasta of choice. Enjoy!
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