Ingredients Jump to Instructions ↓

  1. 1 lb. raw spaghetti, Mueller's ruffles or other pasta

  2. 3 qts. boiling water, salted lightly with

  3. 1 tbsp. olive oil added

  4. SAUCE:

  5. 1 lb. ground turkey breast or other lean ground turkey

  6. 2 tbsp. olive oil

  7. 1 lg. dried onion, chopped into broad strips

  8. Tops of 1 bunch fresh green onions, chopped likewise

  9. 1 sweet bell pepper, red or green (red is more nutritious), cut likewise

  10. 1 lg. tomato, diced (or pulp of 8 oz. can tomatoes)

  11. 6-10 leaves fresh spinach, shredded

  12. 8 oz. tomato sauce, fresh or canned

  13. 1 tbsp. flour, stirred into last portion of tomato sauce

  14. 1 tbsp. vinegar

  15. 1 lemon (juice of)

  16. 1-2 tbsp. soy sauce

  17. 2 tbsp. unsulphured molasses

  18. 3 whole bay leaves

  19. 1 tbsp. garlic powder

  20. 1 tbsp. sweet basil leaves

  21. 1 tbsp. oregano leaves

  22. 1 tsp. black pepper

  23. 1 dash Tabasco sauce

Instructions Jump to Ingredients ↑

  1. Add pasta to water and boil just until tender. Drain and rinse thoroughly. Cover with fresh water, stirring in a few drops of olive oil. Cover and set aside.

  2. In large skillet, saute meat until redness disappears. Drain off any oil. Remove from skillet or push aside. Heat olive oil in skillet. Add remaining ingredients, including the sauteed meat and cover. Simmer over very low flame for 20 minutes, stirring often. Remove bay leaves.

  3. Reheat pasta and serve as needed. Cover each plateful with steaming sauce. (For extra calcium and flavor, top with a small amount of cheese, shredded.)

  4. NOTE: Refrigerate unused pasta and sauce separately. Reheat in small portions as needed for a great leftover.


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