When I was visiting my parents last month I only had time to make them one meal. They of course asked for my ragu since there was only time for one request. I lightened the version up by using ground turkey meat and fresh summer tomatoes, the results were delicious.

2 Pds Fresh tomatoes (Canned Whole San Marzano Work As A Substitute)

1 Yellow Onion Diced

2-3 Tbsp Extra Virgin Olive Oil

1 Pd Ground Turkey (I Prefer A Combination Of 20% Dark Meat to 80% Light)

A Handful Of Fresh Parsley Roughly Chopped

3 Large Fresh Basil Leaves Thinly Sliced

Salt and Pepper

Parmigiano Reggiano To Shave Over

Heat olive oil over medium heat until it begins to release its scent, add the diced onion. Sauté for until the onions become translucent about 8 minutes. Turn the heat up and add the turkey meat, you want to brown the meat just a bit. Reduce the heat after 2-3 minutes, stir and break up meat into the onions.

While the meat cooks through squeeze the fresh tomatoes into a separate bowl with your hands, seeds and all. Add the tomatoes to the meat and onions, begin to salt and pepper the contents about 2 tsp of each to start. I believe in seasoning throughout the cooking process, adjust to your preferred taste. Bring to a low boil and reduce to a simmer, add parsley. Stir contents occasionally over the 20 minutes the sauce cooks. Add basil and stir through together.

Prepare the pasta noodle of your choice, top with sauce, garnish with fresh parmesan.