This recipe really doesn't take a whole lot of prep time. But I really enjoy slicing, cutting, chopping & dicing. I know. I know. I'm kind of weird like that but it's kind of theraputic for me. I think in 2014, I really started to enjoy cooking. I think it all started when I found Pinterest. It really simplified cooking and baking for me. The world of recipes was just a simple click away. I could type any key word into that search box and a plethora of cooking and baking recipes were just ready to be made.
So here's how I make the most scrumptious sauce...
What you'll need:
- 1/2 cup finely chopped onion
- 2 Tab olive oil or coconut oil
- 1 pound grass fed ground turkey
- 3 cloves finely chopped garlic (I use a garlic press for this)
- 1 chopped green bell pepper
- 2 15 oz. cans tomato sauce
- 2 15 oz. cans crushed tomatoes (I use the tomatoes from our garden that I prepped & had frozen in our freezer. Of course I defrosted them over-night)
- fresh mushrooms. This is your call. Add as many as you like.
- 1/4 cup fresh chopped parsley (I cheat and use a large handful of the dried stuff you can find in the spice aisle)
- 1 1/2 teaspoons oregano
- 1/2 teaspoon cumin
- salt & pepper to taste
- 1/4 teaspoon ground thyme
- 4 bay leafs
- 1 cup cooking sherry or red wine (I use an entire bottle of cooking sherry)
- 1 small can of sliced black olives
- 1 small jar of green olives (I cut them in half)
- 1 Tablespoon dark brown sugar
- 1 teaspoon lemon juice
- 2 Tablespoons parmesan cheese
In a large skillet heat I heat up my coconut oil. Add the chopped onions, bell pepper and minced garlic and salute until golden brown. Add your ground turkey and continue to cook until meat is throughly cooked.
When the meat is finished cooking, add it to your crock pot along with the remaining ingredients.
I have my crock pot set on low heat and let it cook all day.
Top spaghetti sauce over your favorite pasta.
PS. I swear if you have left overs, they taste even better the next day.
Enjoy!
