Ragu' Al Sardo (Sardinian Meat Sauce ) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I haven't tried this recipe yet. What attracted me the most was the use of saffron, since I'm a saffron addict. Also the recipe does not mention the servings, so if you make it, please z-mail me and let me know if I'm off with my guess. Ingredients:
3 tablespoons extra virgin olive oil |
1 large yellow onion, finely chopped |
4 garlic cloves, finely chopped |
1/2 cup fresh italian parsley, chopped |
1/2 lb ground turkey |
1 pinch crushed red pepper flakes |
1 pinch saffron thread |
1 (28 ounce) can crushed tomatoes (imported italian ) |
salt and pepper |
Directions:
1. Saute onion in olive oil over low heat until onion softens thoroughly. Add garlic and parsley and raise heat to moderate. Saute for 2 minutes.
2. Add turkey, red pepper flakes and saffron and continue cooking. Break up meat with a wooden spoon. Cook until meat is cooked through but not brown.
3. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.
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