Can you believe it’s October already? I can’t. I’m not sure where September went. Heck, I’m not sure where the entire year went. I do love October though—it may just be my favorite month. In New Mexico, besides chile, we have the Balloon Fiesta, as well as my birthday and our wedding anniversary, all within the same twoish weeks. Plus, all the trees start changing color, the chamisa are blooming, and the weather is finally cooler! And cooler weather means comfort food, like big bowls piled high with pasta and a hearty sauce.
Last Monday we covered how to make homemade pasta. Today, I’m giving you a short recipe you can use along with your freshly-made pasta. It only takes about 45 minutes to prepare, from start to finish. You can learn more about pasta and how to cook pasta in series part one and part two.
It’s savory and slightly acidic with a little sweetness added by the tomatoes and balsamic vinegar (no sugar added). You can also make it either with meat, or without, and it freezes beautifully.
- 24 oz. can of chopped or diced tomatoes
- 1 piece of bacon, diced small (optional)
- 1 package of ground turkey (optional)
- 1 small onion or ½ of a large onion, diced
- 2 garlic cloves, minced or pressed
- 2 Tbsp. fresh basil or 2 tsp. dry
- 1 tsp. oregano
- 2 tsp. olive oil
- 2 tsp. balsamic vinegar
- 1 tsp. Italian seasoning
- Put the olive oil into a big sauté pan or a Dutch oven and turn the heat to medium-low. Once the oil is shimmering, add your bacon pieces, if using. Cook the bacon pieces until they are crispy around the edges.
- Add your onion and garlic and sauté until the onions are translucent.
- Increase the heat to medium and add the ground turkey and sauté until cooked through.
- Add the tomatoes, balsamic vinegar, and seasoning and simmer for about 30 minutes, or until the liquid has reduced a big (how much is up to you).
- Your sauce is finished!
‘Till next time!