I have wonderful news to share with you: it's finally fall in Los Angeles. The mornings are crisp and chilly, perfect for layering with a sweater and scarf. The cold is a nice change, and in case you think I'm crazy to like the cold, know that it doesn't last long because by noon I feel like it's summer all over again. Yes, everyday I experience 2 seasons at once, and no I'm not complaining.
When I first moved to LA from New York, I, the committed east-coaster, remember asking every LA-loyalist what made them fond of this city. I definitely didn't think it was the bustle, or the architecture, or the culture, or even the people (who are quite nice, I should add), they all unequivocally said it was the weather. Every person without fail paid allegiance to their town because of it's mild, ideal weather. How overrated, I thought.
Fast forward a few years and well, I'll admit I also plead allegiance to LA for it's beautiful, pampering weather. I've taken it for granted that I wear boots for style more than necessity or that my kids play at the park all year round. And though I don't get to experience the changing autumn leaves or beautiful white snow, I feel thankful and spoiled that I live in this city.
But don't think that I don't look forward to cozy, hearty dinners. The chill in the air returns fiercely once the sun has set and I enjoy nothing more than the heat from the stovetop warming my home.
This is exactly what this Turkey Meat Ragu Sauce did. I
let it cook slowly, almost endlessly, until the flavors were so
integrated that you couldn't distinguish any particular ingredient from
its smell. I made it with ground turkey and some semi-sweet red wine I
found somewhere in the back of my fridge. It's always a nice feeling to use something that's almost expired.
All family members were happy and sated, which is always an accomplishment.
I hope you enjoy your autumn chill, however long you've had it. And to all the east coasters affected by Sandy, I pray that your lives should return to normalcy and you only see good and blessings.
Turkey Meat Ragu Pasta Sauce
1.5 lb ground turkey
1 large onion, diced
2 cloves garlic
2 tablespoons of olive oil
1 bell pepper, diced
1 green pepper, diced
1 28oz. can of diced tomatoes
3 tablespoons of tomato paste
1 cup semi-sweet red wine
2 bay leaves
1 tsp dried oregano
basil, for garnish
1lb pasta, cooked*
In a dutch oven on medium heat, heat the olive oil. Add the onions and cook until translucent. Add the bell and green peppers, and cook for 2-3 minutes. Brown the meat in the same pot, constantly breaking it up while it cooks, until there are no pink spots.
Pour in the diced tomatoes, tomato paste, red wine, bay leaves, oregano, salt and pepper. Stir it well and bring to a boil. Cover, reduce to a simmer and cook until most of the liquid has evaporated. Meanwhile, cook the pasta according to package instructions.
To serve, spoon the meat sauce over pasta in a bowl and top with fresh basil.
*I use Trader Joe's Whole Wheat pasta.