I can’t believe we are almost to the end of January! I have not made any resolutions, but I have several goals I would like to achieve, such as working on the blog more, becoming a better writer, photographer, and recipe developer, but most importantly staying healthy and happy.
I read a quote recently that touched me from a favorite blog of mine. It reads “Life is to be lived and felt – richly and abundantly. We are all so blessed – stop worrying and live happily” – from Everyday Occassions with Jenny Steffens Hobick. As I write this and reflect on this quote, I am thinking of simple ways to do this, letting go of imperfections and living in the moment to start. Slowing down and relaxing more is ideal.
Winter signifies a time to slow down, get more rest and eat cozy comforting meals. Often times, shorter daylight hours means less time to make satisfying dinners that are comforting. I have a perfect recipe that will warm your soul, and make you happy. Slow Cooker Turkey Bolognese. It’s so simple to put together and feeds a crowd. The night before, I brown the meat, dump all other ingredients in the cooker insert, store the insert in the fridge, then plop it in the cooker in the morning, and come home from work to a house that smells like heaven…. happy sigh.
Turkey Bolognese Sauce
- 2 lbs ground turkey 93/7 lean.
- 1 large onion chopped.
- 10 garlic cloves, minced.
- 3 14.5 oz cans of no salt added tomato sauce.
- 2 6 oz cans of tomato paste (I use italian style for one of them).
- 3 14.5 oz cans of no salt added diced tomatoes.
- 1/2 cup red wine.
- 1 tsp sugar.
- 2 Tbs dried oregano.
- 1 tsp italian seasoning.
- 1 Tbs dried basil.
- 1/4 tsp onion powder.
- 1/4 tsp garlic powder.
- 1 tsp sea salt.
- 1/2 tsp freshly ground black pepper.
- 3 Tbs olive oil.
In a large pan, add the olive oil and brown the turkey until cooked through. Add the onion and garlic and cook about 1 minute. Transfer meat (draining any liquid) into a 5 quart slow cooker. Add all the remaining ingredients and stir well to incorporate. Cover and cook on low for 8 hours. Season to taste with additional sea salt and pepper if you prefer. Serve over pasta.
Note: Leftovers freeze very well. I usually freeze in plastic containers or freezer ziptop bags. Allow the sauce to cool a bit before freezing.