Ingredients Jump to Instructions ↓


  2. 1 lb. raw spaghetti, Mueller's ruffles or other pasta

  3. 3 qts. boiling water, salted lightly with

  4. 1 tbsp. olive oil added

  5. SAUCE:

  6. 1 lb. ground turkey breast or other lean ground turkey

  7. 2 tbsp. olive oil

  8. 1 lg. dried onion, chopped into broad strips

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

  10. 1 sweet bell pepper, red or green (red is more nutritious), cut likewise

  11. 1 lg. tomato, diced (or pulp of 8 oz. can tomatoes)

  12. 6-10 leaves fresh spinach, shredded

  13. 8 oz. tomato sauce, fresh or canned

  14. 1 tbsp. flour, stirred into last portion of tomato sauce

  15. 1 tbsp. vinegar

  16. 1 lemon (juice of)

  17. 1-2 tbsp. soy sauce

  18. 2 tbsp. unsulphured molasses

  19. 3 whole bay leaves

  20. 1 tbsp. garlic powder

  21. 1 tbsp. sweet basil leaves

  22. 1 tbsp. oregano leaves

  23. 1 tsp. black pepper

  24. 1 dash Tabasco sauce

  25. 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.

  26. 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.

  27. 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.)

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


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