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Manicotti Sauce (Lite Version)
3/4 pound ground turkey
1/4 pound Italian sweet sausage
1/2 pound Italian turkey sausage -- (sweet)
4 cloves garlic -- (or more to taste), crushed
1 large onion -- chopped
2 16 oz cans tomato puree
1 6 oz can tomato paste
2 teaspoons oregano -- to taste
3 teaspoons basil -- to taste
1 teaspoon sugar
salt and pepper -- to taste
In a covered Dutch oven, over med. Heat, in 1/4 cup water, cook the sausage links for about 5 min. Then uncover and brown. Drain fat and blot with paper towels if you want to get as much excess fat off as possible. Do the same with the ground turkey, although the fat should be considerably less. Set aside.
In large (5 qt) Dutch oven or stockpot (nonstick, if possible), heat a few tsp of olive oil and sauté onion and garlic a few min. until soft. Add all remaining ingredients, except meat, together in the Dutch oven (or stockpot). Add 1 cup water. Simmer covered about 1 hour. Cut sausage into bite size pieces and add to pot along with turkey. Gently simmer at least another 1 hour, stirring occasionally. Do not let thicken too much. Slight additions of water at this stage will not hurt.
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