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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cloves | garlic minced | 1/2 | cup, chopped | white onion, diced finely | 8 | ounces | Mushrooms, portabella, raw, chopped | 1/4 | cups | olive oil | 1 | unit, yield from 1 lb raw | ground turkey | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper, chopped | 1/2 | cup | black olives, sliced, drained | 96 | fliud ounces | Tomato juice, canned | 2 | cans (28 fl oz) | tomatoes, diced | 2 | cans (6 oz) | tomato paste | 1 | can, 15 oz (303 x 406) | tomato sauce | 3/4 | tablespoons | cinnamon, ground | 2 | tablespoons | dried Italian seasoning | 1/2 | tablespoon | Red pepper, flakes | 1/2 | tablespoon | sugar | 1 | pound | beef chuck or sirloin |
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Steps
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Sequence
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Step
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| | 1 | Cook ground turkey until no longer pink. Put olive oil in large stockpot over medium heat. Add garlic and onions and saute until tender. Add mushrooms, saute for about 3 minutes, then add peppers and cook for another 3 minutes. Add turkey and remaining ingredients. Cook for several hours on low to medium heat, stirring occasionally, tasting and adding spices to your liking. Serve over pasta. |
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