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This dish is essentially sloppy joes with a twist. The seasoning is slightly different than usual, and I used part ground turkey and part ground beef to reduce the fat and up the lean protein. Baked in the oven (no dirty pots!) together with pasta, it’s an easy, kid-approved recipe, and adults love it as well. Any leftovers can be frozen.
1/2 pound (225 grams) ground beef
1/2 pound (225 grams) ground turkey
2 tablespoons oil
1 onion, diced
handful mushrooms, chopped
1/2 red pepper, chopped
4 cloves garlic, finely chopped or 4 cubes Gefen Frozen Garlic
1 teaspoon mustard
1 teaspoon apple cider vinegar
1 teaspoon brown sugar
1 teaspoon paprika (preferably in oil)
1 teaspoon fish-free Worcestershire sauce like Tonnelli
1 teaspoon tomato paste
salt, to taste
pepper, to taste
3 cups raw pasta — not spaghetti (I use whole wheat)
1 and 1/2 cups Tuscanini Marinara Sauce
1 cup water
cherry tomatoes (optional)
chopped chives or scallions, for garnish
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Mix the ground beef and ground turkey together in a large bowl. Set aside. Line the bottom of a roasting pan with Gefen Parchment Paper.
Mix the oil, onion, mushrooms, and pepper in a small bowl. Pour mixture into the prepared pan and bake for 10 minutes. Remove pan from oven, add garlic, mix, and bake for another five minutes.
Add mixture to the bowl of meat. Add all the spices and mix well. Add pasta, marinara sauce, and water. Mix until combined. Spoon into prepared pan.
Cover with parchment paper and then cover tightly with aluminum foil. Bake for 40 minutes. Remove from oven. Let stand for five minutes before serving. Garnish with chopped chives or scallions, if desired.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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