ground turkey and vegetable italian goulash

Every once in a while, I clean out the fridge and freezer to make room for new grocery deliveries, and throw everything together for dinner. And every once in a while, that thrown together dinner is a home run, and something that becomes a family favorite and added to our dinner meal rotation.

That’s the case with this ground turkey and vegetable italian goulash. Now I want it all the time.

Ingredients:

2 Tbsp evoo

2 lbs ground turkey

1 lb ground pork

1 can tomato sauce

1 cup white wine

2 cups chicken stock

3 cloves garlic, minced

1 onion, chopped

1 large head of cauliflower, chopped

1 basket of cremini mushrooms, sliced

1 large head of broccoli, chopped

1/2 cup shelled english peas

2 tsp dried italian parsley

2 tsp dried basil

2 tsp dried oregano

2 tsp salt

28 oz jar of rao’s marinara sauce

1 package egg noodles, cooked separately and drained

toppings: mozarella cheese, olives, avocado, scallions, fresh basil

Directions:

Heat olive oil on medium heat in a large stock pot or dutch oven. Add onions and garlic, cook until translucent.

Add turkey and pork. When meat is mostly cooked through, add 1/2 cup of the wine. Continue stirring, while the meat absorbs the wine. When meat is cooked through, add the rest of the wine, the tomato sauce, and the chicken stock. Stir to combine.

Add veggetables.

Turn heat up until liquid is boiling. Add vegetables and spices. Turn heat down to low. Let simmer for 30 minutes.

Add rao’s sauce. Let simmer an additional 20 minutes.

Add pasta to pot before serving, and combine to mix everything.

Place in individual bowls and sprinkle your choice of toppings over the dish.