Monster-eye Marinara
| 1 min read
Total Time:
60 minutes
Prep Time:
10 minutes
Cooking Difficulty:
Medium
Serving Amount
Ingredients
2 Tbsp. olive oil
16 oz. ground turkey
1⁄2 cup carrots, diced (or use a mirepoix mix in place of carrots, celery and onion)
1⁄2 cup celery, diced
1 cup yellow onion, diced
3 cloves garlic, finely chopped
1⁄2 Tbsp. dried oregano
1⁄2 Tbsp. dried basil
1⁄2 teaspoon sugar
1 pinch red pepper flakes, or to taste
1⁄3 cup veggie or chicken stock or broth
28 ounce can crushed tomatoes, preferably San Marzano
Salt and pepper to taste
For the eyes: cherry size mozzarella balls, pimento stuffed olives and prosciutto slices
Instructions
Step 1
In a large pan or stockpot, heat half the olive oil over medium heat. Once hot, sear ground turkey until browned. Remove from pan and place in a bowl.
Step 2
Add remaining olive oil along with the mirepoix mix - carrots, celery and onion. Cook for 8-10 minutes until softened, stirring occasionally.
Step 3
Add garlic, oregano, basil, sugar and red pepper flakes, cook for 1-2 minutes. Deglaze pan with stock or broth, scraping any bits off the bottom.
Step 4
Add canned tomatoes, reduce heat to medium-low to allow to simmer. Cover and allow to simmer 30 minutes.
Step 5
For a smooth sauce, use an immersion blender or add to a blender and blend until smooth.
Step 6
Add the ground turkey back and allow to simmer for another 20 minutes. Add salt and pepper to taste.
Step 7
Serve with pasta cooked according to package instructions.
Step 8
Prepare the eyeballs. Cut the olives in half. Wrap prosciutto around the cherry mozzarella ball. Carve out a small slot for the half-olive using a spoon. Place the olive in the spot.
Step 9
Place the eyeballs on the pasta and enjoy!
