Description
Rich and full of flavor
Ingredients
Scale
- 3 Tbsp olive oil
- 3 large onions, chopped
- 2 large shallots, chopped
- 1 – 16 ounce bag baby carrots, cut into chunks
- 2 heads roasted garlic
- 6 Tbsp italian seasoning
- 1 tsp pepper flakes
- 1 tsp black pepper
- 1 tsp salt
- 12 ounce can tomato paste
- 3 – 28 ounce cans peeled whole tomatoes
- 1 pound grape tomatoes
- 3 Tbsp sundried tomatoes in oil, chopped
- 1/2 cup vodka
- Parmesan rind, if desired
- 14 ounce can artichoke hearts, and the liquid
- 8 ounces mushrooms, sliced
- 2 Tbsp balsamic vinegar
- 2 Tbsp butter
- 3 pounds ground turkey, seasoned and browned
Instructions
- In a large stock pot, heat the olive oil. Sauté the onions, shallots, and carrots over medium heat until tender. While they are cooking, open the cans so everything is “ready to go”.
- Add the italian seasoning, pepper flakes, black pepper, salt, and allow to toast for 2-3 minutes. Watch carefully so it doesn’t scorch. Add the tomato paste, cooking until fragrant. Then stir in the vodka.
- Dump in the canned tomatoes, grape tomatoes, sundried tomatoes, roasted garlic, and the entire can of artichoke hearts with the liquid. Add the parmesan rind. Cover and simmer for an hour, or so.
- While the sauce is cooking, brown the ground meat, seasoning it with salt and pepper. Add the mushrooms once the meat is no longer pink, and cook about 5 minutes. Remove from heat, but allow to stand in the pot so all juices are gathered back into the meat.
- Using an immersion blender, purée sauce to desired consistency.
- Add meat and mushroom mixture to the sauce, then stir in the balsamic vinegar and butter.
