Project Description

Serves 4 to 6
2 tbsp vegetable oil
2 lbs ground turkey
1 large red onion, diced
2 med yellow onion, diced
4 cloves garlic, minced
½ cup carrot finely diced
½ cup celery finely diced
2 jalapeno pepper diced
½ cup kohlrabi, finely diced
1 cup green & yellow beans cut into 1 inch pieces
4 tbsp tomato paste
2 cups vegetable stock
1 1/2 cups of red wine
1 pint grape tomatoes, cut in half
2 x 28oz cans of stewed tomatoes
2 tbsp basil
2 tbsp dried oregano
1 tbsp thyme
1 tbsp chili pepper
salt and pepper to taste

Parmesan cheese to garnish

Heat vegetable oil in frying pan, scramble fry ground turkey and set aside. Sauté the onions, garlic, celery, carrots, jalapeno pepper and kohlrabi in a large sauce pan until soft, adding more vegetable oil if needed. Then combine with ground turkey, basil, oregano, thyme, salt and pepper. Add vegetable stock, red wine and tomato paste. Allow the sauce to reduce by a quarter. Add both the grape tomatoes and stewed tomatoes and allow simmering for 1 hour. Add beans during last fifteen minutes. Serve over health smart pasta, buttery zucchini spirals or spaghetti squash. Top with parmesan cheese.

To use squash in place of pasta, cut 1 spaghetti squash in half, length ways. Scoop out the seeds and rub the flesh with olive oil, sprinkle with salt and pepper. Place flesh side down on a parchment lined baking sheet, then place in a preheated 350˚ F oven. Bake for approximately one hour. Remove the squash from the oven and cool slightly, turn the squash over and run a fork through the flesh, scraping the length of the squash with one motion creating strands of “spaghetti”.