We all remember beef-a-roni. Here is a healthier version, made with ground turkey breast. This was just as good as I remembered it as a kid, with all the added vegetables giving great substance to this classic.
Turkey-roni (adapted from Chaos in the Kitchen)
1 pound ground turkey breast
1 onion, finely diced
1 bell pepper, finely diced
2 carrots, finely diced
2 garlic cloves, minced
1 tablespoon margarine
1 tablespoon olive oil
2 tablespoons tomato paste
1 28-ounce can diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon sweet paprika
2 teaspoons sugar
salt and pepper
2 cups uncooked macaroni noodles
Cook the ground turkey, seasoning with salt and pepper. Set aside in a bowl.
In the same pan, heat oil over medium heat and add margarine. Add the vegetables and garlic and stir to cook several minutes until soft. Add the tomato paste and cook, stirring for a minute. Add the undrained diced tomatoes to the pan and the cooked ground turkey. Add the spices and turn down the heat to a simmer, cover the pan, and cook for 30 minutes.
While sauce is cooking, bring a large pot of salted water to a boil. Cook macaroni til tender; reserve 1 cup of pasta water; drain. Do not rinse. If your sauce seems to be drying out at any point, add in some of your reserved pasta water as needed.
Taste sauce and season with salt and pepper.
Combine with noodles. Toss to mix well and separate noodles. Makes 6 – 8 servings.