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Ingredients

2 tablespoons extra-virgin olive oil 1 large onion, diced salt and ground black pepper to taste 1 ¼ pounds ground turkey 1 tablespoon chopped garlic 1 ½ teaspoons red pepper flakes 2 (28 ounce) cans crushed tomatoes 1 cup dry white wine 1 (6 ounce) can tomato paste 1 tablespoon dried oregano 1 tablespoon dried basil 2 tablespoons white sugar, or more to taste

Nutrition Info

152.3 calories carbohydrate: 14.5 g cholesterol: 29.9 mg fat: 5.5 g fiber: 3.2 g protein: 10.7 g saturatedFat: 1.1 g servingSize: - sodium: 279.4 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt, cook and stir until softened, about 5 minutes. Add turkey, cook and stir until browned, about 5 minutes. Stir in garlic, cook for 2 minutes. Add red pepper flakes.
Stir tomatoes, white wine, tomato paste, oregano, and basil into the pot. Simmer, stirring occasionally, until the raw wine flavor cooks off, about 1 hour. Stir in sugar to reduce acidity. Season with salt and pepper. Puree sauce with an immersion blender for a less chunky sauce.

7 cups

A tangy, deep tomato meat sauce for pasta, made with ground turkey.