All Day Turkey Spaghetti
|Onion||1 Medium, finely chopped|
|Red bell pepper||1 , seeded and chopped|
|Garlic||3 Clove (15 gm), minced / pressed|
|Carrot||1 Medium, shredded|
|Mushrooms||8 Ounce, sliced|
|Dried currants||2 Tablespoon|
|Italian herb seasoning/3/4 teaspoon each dry basil, marjoram, oregano, and thyme||1 Tablespoon|
|Mild turkey italian sausages||6 Ounce, casings removed (2 In Number)|
|Turkey wings||3 1⁄2 Pound (Meaty One)|
|Canned tomato puree||15 Ounce (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Dried spaghetti||1 Pound, cooked and drained|
In a 3 1/2-quart or larger electric slow cooker, combine onion, bell pepper, garlic, carrot, mushrooms, currants, and herb seasoning.
Crumble sausages over vegetables.
Rinse turkey, pat dry, and arrange on top of sausage mixture.
In a small bowl, mix tomato puree and wine; pour over turkey.
Cover and cook at low setting until turkey is so tender it pulls away from bones when prodded with a fork (8 to 10 hours).
Carefully lift out turkey and let stand until cool enough to handle.
Meanwhile, skim and discard fat from sauce; pour sauce into a 3-quart pan.
Bring to a boil over medium-high heat; then boil, stirring often, until reduced to 3 cups (12 to 15 minutes).
Stir in vinegar; then season to taste with salt and pepper.
Discard skin and bones from turkey; stir meat into sauce.
Reduce heat to low and simmer until heated through (about 5 more minutes).
To serve, divide spaghetti among wide, shallow bowls; top with sauce.
Offer cheese to add to taste, if desired.