Did you know today is National Spaghetti Day?
I had no idea it existed and believe me, now that I know I plan to celebrate with gusto. Keeping that in mind though, I’m not in the mood to cook too much tonight so I’m throwing together a quick batch of Meat Sauce and serving it with the new vegan (allergy safe) Parmesan Shreds I found at my local Whole Foods.
Spaghetti with Meat Sauce
1 package ground turkey
2 garlic cloves - diced
1 red onion – chopped
Olive oil
Salt & pepper
1 jar of your favorite red sauce
Red wine (for sauce & consuming of course)
Your favorite Italian herbs: basil, oregano, thyme
1 package of your favorite pasta – cooked al dente
- Heat oil in a large skillet on high until hot and add ground turkey
- Cook until cooked through – season with salt & pepper to taste
- Remove from pan, drain on paper towel lined tray
- Add more oil to pan, cook onion & garlic until tender – add drained ground turkey back into pan and combine
- Add jar of spaghetti sauce
- Add ½ - 1 cup red wine, mix to combine
- Add herbs if you like, mix to combine
- Put heat on simmer and cover with lid
- Bring a large pot of water to boil on high heat
- Add pasta once water is boiling
- Wait until water comes back to a boil, then start timing the cooking – normally 9 minutes will yield al dente pasta
- Drain pasta
- Place in bowls, top with sauce and vegan Parmesan shreds
