This recipe is a healthy pasta sauce that is tasty and loaded with antioxidants and protein.
I pair the sauce with any type of whole-wheat pasta. It is delish!
I usually enjoy this meal the night before my long runs (20miles).
Ingredients
1 can Muir Glen diced tomatoes (the basil-garlic flavor)
1 can Muir Glen tomato sauce
A couple spoonfuls of tomato paste
1 small can sliced olives
A splash of red wine (optional)
To taste:
Basil
Oregano
Thyme
Ground rosemary
Rubbed sage
Salt
Black pepper
Olive oil
1 small onion, diced
Garlic to taste, minced
3/4 – 1 lb. lean ground buffalo or turkey* (optional)
Instructions
1. Mix together tomatoes, olives, alcohol, and herbs/spices in a saucepan, tasting frequently. It helps to rub the herbs in your hands before adding them to release flavor. Set to simmer on a back burner.
2. Fry the onions in olive oil until soft. At this point, if you’re using a small frying pan, add them to the sauce. Otherwise, you can leave them in.
3. Fry the garlic for a little bit in olive oil (not much!). Then add the ground turkey or buffalo (marinate the buffalo/turkey for 3/4 hours in sauce with molasses, soy and garlic (and a touch of Horseradish).
4. Drain off grease if necessary (I use lean meat because I don’t like draining off the garlic-flavored olive oil) and add meat and garlic to sauce.
5. Simmer as long as you like. Check for flavorings before removing from heat.
Notes: You could also add mushrooms or other vegetables, although I wouldn’t add much without cutting back on the meat or leaving it out.
*Buffalo and turkey are much leaner meats than traditional hamburger
