Ingredients
- 1 1 1 lb ground organic free-range light and dark, or all-dark turkey meat (room temperature)*
- 2 15oz 2 15oz 15oz cans Italian plum tomatoes
- 2 15oz 2 15oz 15oz cans Italian chopped tomatoes
- 1 1 1 large carrot, peeled and diced
- 2 2 3 medium or 3 large brown onions, peeled and diced
- 4 4 4 cloves garlic, peeled and minced
- 1 1 1 cup red wine
- 2 2 2 sprigs rosemary
- 1 1 1 tsp ground fennel seeds
- to oil to taste
- pinch pinch of red pepper flakes
- salt and pepper
- Cranberry sauce
- 1 1 1 cup cranberries
- 1 and chopped zest of 1 orange
- 1/4 1/4 1/4 cup Port
- 1/4 1/4 1/4 cup sugar, or more if needed
- 1 1 1 teaspoon cinnamon
- 1 1 1 tablespoon cornstarch if it needs thickening
- Directions
Preparation
Step 1
2 tbspn of olive oil or grape seed in a big saucepan over a medium-low heat.
2.Add the carrot, onion and garlic and cook until soft (about 10 minutes).
3.Add the red pepper flakes and ground fennel seeds
4.Meanwhile, in a frying pan over a medium heat, add olive oil and the ground turkey and throw in the rosemary. Let the meat get a lovely deep brown and then add it to the big pan with the soffritto.
5.Season with pepper and fleur de sel (Try one mixed with Herbs de Provence) and stir well.
6.Add the tomatoes and bring the sauce to the boil and then add the red wine (not something so cheap you wouldn’t drink it, a good wine makes a good sauce!) and cranberry sauce
7.Let it boil away for a few minutes, then turn the heat down low and and partially cover the saucepan. Let it blip away slowly and gently and gently for a good 2½ to 3 hours, stirring often.
Cranberry sauce
1 cup cranberries
Juice and chopped zest of 1 orange
1/4 cup Port
1/4 cup sugar, or more if needed
1 teaspoon cinnamon
1 tablespoon cornstarch
Directions
In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary
Boil pasta and add to sauce.