betty's post christmas pasta sauce
This has become a family favourite in recent years as my children have grown and are now more partial to mushrooms. A creamy turkey and ham pasta sauce with mushrooms. Don't forget the secret ingredient!! This is also delicious served over a split jacket potato.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 tablespoon butter
- 2 onions, cut in half and sliced into thin half moons
- 1 - 2 cups sliced mushrooms (depending on your taste and what's in the fridge)
- 1 - 2 cups chopped ham (if only using 1 cup, use 2 cups of turkey)
- 1 - 2 cups chopped turkey (if only using 1 cup use 2 cups of ham)
- 1 tablespoon minced garlic
- 1 tablespoon sun-dried tomato pesto (the secret ingredient)
- 1 can cream of mushroom soup, undiluted
- 1/2 can water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can evaporated milk
- 2 tablespoons chopped parsley (italian flat leaf), optional
How To Make betty's post christmas pasta sauce
-
Step 1Using a heavy based pan, cook the sliced onions in the butter for 10 minutes over a medium heat. Stir often. You want them to start caramelising and becoming sweet.
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Step 2Add the mushrooms and cook for a couple of minutes, stirring often.
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Step 3Add the meats (a total of 3 cups), garlic, and tomato pesto. Stir for a couple of minutes until the garlic and pesto are fragrant.
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Step 4Add the soup, water, and herbs. Turn down the heat to low and simmer for 10 - 15 minutes.
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Step 5Add the evaporated milk and parsley and stir through.
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Step 6Turn off the heat and serve with your choice of pasta or to fill a jacket potato.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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