Yield: 16 servings
|1 pounds||Extra lean ground beef|
|1 pounds||Ground turkey|
|1 large||Onion, chopped|
|2 eaches||Green onions, chopped|
|2 larges||Cloves garlic, crushed|
|2||Stalks celery, chopped|
|1||Pepper, red, chopped|
|2 cans||(28 oz) crushed tomatoes|
|12 ounces||Tomato paste|
|8 ounces||Red wine|
|1 tablespoon||Dried oregano|
|1 tablespoon||Dried basil|
|½ teaspoon||Thyme leaves|
|1 tablespoon||Worcestershire sauce|
|2 tablespoons||Soy sauce|
Place ground beef and ground turkey in a large kettle or dutch oven. Cook very slowly over medium low heat until browned. Pour off any fat. Blot meat with several thicknesses of paper toweling. Return the pan to the heat and saute onions briefly, add garlic, peppers, celery, tomatoes, tomato paste, water and wine. Add the herbs and remaining ingredients.
Stir mixture to combine well. Cover and simmer for 30 minutes. Allow to cool at room temperature. Divide into pint or quart containers. Freeze for later use or refrigerate for use now.
To use: Warm sauce in pan over medium heat. Pour over hot pasta.
Makes about 16 servings - Each serving (with 1 cup cooked pasta) = 360 calories, 7 g fat, 11 g carbo, 288 mg sodium, 40 mg cholesterol.
Percent of fat per serving: 17½ %