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I made this one up, and now it's a family favorite. The freshly ground fennel seeds are essential.
In a large pot, saute the onions and garlic in olive oil, over medium low heat, until onions are translucent.
Add turkey, turn heat to medium, and chop turkey as it cooks, to break it up. When turkey is cooked enough to be separated into little chunks, add tomato sauce and diced tomatoes, and bring to a simmer.
Grind fennel seeds with a mortar and pestle, or a spice grinder, until they're fragrant and well-smashed, but not powdered.
Add fennel and oregano to sauce, and simmer for 5-10 minutes. Add vinegar and salt and pepper to taste.
Just before serving over spaghetti or other pasta, stir in chopped basil. Turn off the heat, as soon as the basil is wilted.
You can use half dark-meat ground turkey, if you like.
Dried basil doesn't make it--and neither does previously ground fennel.
If you like garlic, you can add more.
This recipe was provided by Sunny Balsam from Evanston.