Ground Turkey, take two

Ground turkey was great in the Pumpkin Pasta I made the other night, but I decided to return to a classic and finish up the leftovers in some classic red meat sauce. It's quick, yummy and easy to make. Here's my version:

Quick and Easy Meat Sauce!

1 28 oz can of whole peeled tomatoes
ground turkey (about half a pack)
1 large or 2 small onions
5 cloves garlic (or less if you don't like garlic)
Olive oil
Salt
Pepper
Basil (fresh or dried)
Oregano (fresh or dried)
Lawry's Seasoning Salt
Cooked pasta - whatever kind you like

1. Heat a saucepan over medium heat. Add some olive oil (not too much). Let it heat up a minute until it's hot but not smoking.

2. Chop up your onion and garlic and add to the pan. Let soften until opaque (about five minutes). Then turn up the heat a little.

3. Add the ground turkey. Break it up with a wooden spoon or your hands as you drop it in the pan. Hit it with some Lawry's Seasoning Salt. It looks like this:


Some people have very strong feelings about this. I'm not sure why.

4. Take your can of tomatoes. I use this kind:


For a more "classic" (ie store bought) taste, puree the tomatoes (juice and all) in your blender or food processor. For a chunkier taste, just squish the tomatoes with a spoon (or your hands! That's what I do when I'm too lazy to wash the food processor. Plus, it's fun).

5. Season your sauce with these seasonings:


If you can't see, it's salt, pepper, dried oregano and basil. I like fresh basil, but Zack doesn't and since I didn't have any on hand, I decided to humor him for tonight. He appreciated it very much.

6. Simmer your sauce until it's warm and bubbly.

7. Add the cooked pasta. I used quinoa pasta.


It's healthier and tastes more like regular pasta than whole wheat does. Mine looked like this:


8. Add cheese and eat it! Yay!