2 tsp Olive Oil
1 Large Onion, Diced
1 Pound Ground Turkey
2 Cloves Garlic, Minced or Pressed
Salt and Pepper
2 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1 28-Ounce Can Tomato Sauce
12 Ounces Button Mushrooms, Sliced
Parmesan Cheese (Optional for Garnish)
Heat olive oil in a large saute pan over medium-low heat. Add the onions and cook until beginning to caramelize, about 10 minutes. Add the ground turkey and cook, breaking up with a spatula or wooden spoon until no longer pink. If your turkey is very fatty, spoon off some of the excess fat at this point. You want about 1 Tbsp of fat left in the pan with the turkey and onions. Add the garlic and salt and pepper to taste, cook, stirring, for about one minute. Add in the dried herbs, and stir to coat the meat and onion mixture. Add the tomato sauce and the sliced mushrooms. Bring to a simmer, cover, and cook, stirring occasionally, for at least 3o minutes; the longer the better. Serve over the pasta of your choice. Garnish with parmesan cheese as desired.
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