This is a healthier version but is certainly not lacking in flavor. Cooking low and slow will marry the beautiful flavors so well, you will never know its lower in fat and calories!
You will need:
2 garlic cloves minced
1 carrot chopped
1 celery stalk chopped
1 shallot minced
1 tsp sea salt
Pinch of red pepper flakes
Olive oil
1 sprig fresh rosemary
1 cup chicken stock
1 cup passata or tomato sauce
1/2 cup white wine
1 lb ground turkey
1/3 cup fat free half and half
In a Dutch oven, coat bottom with olive oil and heat. Add garlic, once garlic is toasty, add red pepper flakes, salt, carrot, celery and shallot. Cook for 10 minutes until softened then add ground turkey. Using a spoon, crumble until cooked through. Add stock, wine and tomato sauce, stirring until blended. Drop in rosemary stalk, cover and reduce to a low simmer for 2-3 hours. Before serving, add half and half. Simmer for another 15 minutes.
Serve with your favorite pasta or zoodles!
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