Dinner Favorites: Nic's Pasta Sauce

So I've been making and perfecting this past sauce for the past 12 or so years. What goes in it depends on availability, but it's mostly the same key ingredients. I figured it's time to share my recipe so my dad can try to finally beat my sauce (never going to happen) and you can give it a try in your kitchens.

My pasta/spaghetti sauce includes:

• Jar (24 oz) of pasta sauce (I suggest favorite of choice but I use either Ragu, Prego, or Francesco Rinaldi)
• 1 lb ground turkey
• 1 lb pasta of choice
• (optional but suggested if you have tomatoes you want to use) 4 small tomatoes of choice- this time i used the Early Girl variety
• 1 large red bell pepper
• 1 large yellow bell pepper (can substitute for 1 large banana pepper)
• 1/2 a large vidalia onion
• 6 white button mushrooms 
• 1/4 teaspoon minced garlic 
• 1 tablespoon oil (for pan)
• splash of white wine (Pinot Grigio or something not sweet)
• Grated Parmesan cheese to top
• Shredded Parmesan/Romano cheese to top (yes, I use both)
• salt and pepper to taste (I used black pepper and sea salt with a grinder)

Serves 4-6 

Dice the onions. However, if there are those who don't really like onions feel free to mince them. Cut both peppers into strips after halving them. Dice the mushrooms as well. I suggest at least a 12" hot frying pan when you add the veggies. Be sure to add the oil beforehand of course! I also suggest adding the garlic after the veggies to keep from burning them.

In a medium pot put the sauce on medium-low heat. Mince the tomatoes and add them. I suggest a lid to keep from sauce splatters. Salt minimally. (At this point I would suggest having the water for your pasta heating to a boil!) 

Once the onions became translucent add the ground turkey to the pan. Salt and pepper to taste. Once turkey is browned add the splash of white wine. Cook for a few more minutes. 

Add veggie and turkey mixture to sauce.Make sure to bring it to a boil before putting it on low to simmer. Allow to simmer for 15 minutes. Perfect time to cook the pasta of your choice!

For this particular meal I used Perciatelli pasta. Since I cook for one I used half the box so that I can pack for lunch and have another dinner out of it. Probably will use the extra sauce with toast. I also paired my meal with Blue Fin Riesling. 

FYI: Toasted sourdough bread with a dab of butter is PERFECT for sopping up extra sauce and meat. 

Result: Delicious. My taste buds and stomach thanked me. 

So what do you think? Give it a try and let me know!