Dukan Spaghetti Meat Sauce

Spaghetti Meat Sauce

We both liked this recipe and would use it again, but wish we followed No Recipe's recipe closer.

Just before we started the Dukan Diet, we came across Marc's blog called No Recipe.  What caught our eyes were the unique recipes he's posted.  Everything looks yummy on his site and we've saved quite a few of his recipes but this is one of the few recipes of Marc's we've actually tried.

His posts which are part of a PBS special are easy to follow for people like us...less experienced cooks. Our version of Marc's "Best Spaghetti Recipe" did not come out looking anything like his!  It was still very tasty, probably one of the tastiest spaghetti sauces we've made at home.  It was very easy and really was ready in about 30 minutes.

The changes we made are: left out the carrots (next time we'll splurge and use the 1/2 a carrot), we used turkey bacon and ground turkey instead of pork bacon and ground beef, we used lower sugar ketchup.  Oh and we also simmered the sauce too long.  It looked very similar to Marc's sauce when it was first ready but I left it on the stove simmering while the male half of this couple finished washing his car.

The male half of this couple had his sauce over whole wheat spaghetti noodles and I had mind over the Nasoya Shirataki Fettucini noodles.

RECIPE:

Prep Time: 10 minutes (we're not as fast as Marc!)
Cook Time: 25 minutes
Serves: 4

Pasta - depends on what you're making.  For me, one package of the Nasoya Shirataki Fettucini noodles made me full.

8 slices of turkey bacon, chopped into small pieces (you can use less, we had 8 in the freezer and decided to use the whole thing)
9 ounces of ground turkey
1 small onion, diced into 1/8 inch pieces
2 cloves garlic, finely minced
1/2 c. dry white wine
400 grams of crushed tomatoes (use diced tomatoes, we used crushed because the male half of this couple won't eat tomatoes unless they are sauce-y)
2 T. low sugar ketchup
1/2 t. kosher salt
1/4 t. pepper
1 t. oregano

According to Marc, you can prepare your noodles the same time you're making this sauce, but if you're using Shirataki noodles like we did, boil your noodles just before your sauce is ready.

Over medium high heat, add bacon to your pan and fry until a good amount of oil has been released from the bacon.  Then add the ground turkey breaking up the meat, fry until cooked.  Remove meat mixture from pan and set aside leaving oil in the pan.  If you have more than one tablespoon of oil left in the pan, remove some oil.  If you don't have one tablespoon of oil, add olive oil. Turn the heat down to medium low.  Add onions and garlic (if you're using carrots, add those in now too).  Saute onions and garlic around 10-15 minutes or until onions are soft.  As Marc mentioned in his post, do not skimp on time here.  Turn the heat up to high and add meat mixture.  Then add wine, stir constantly until the there's almost no liquid left.

Turn the pan down to medium low and add the tomatoes, ketchup, salt and pepper.  Put the oregano in the palm of your hand and rub your hands together in a circular motion to crush the oregano into a powder.  Add oregano to the pan.  Mix well.  Simmer for another 10 minutes and serve on your choice of noodles.

Enjoy...we sure did!