Sweety Meaty Ziti **

Memory Lowe

2 Tbsp. Chef Paul Prudhomme’s Cajun Magic Poultry Magic, divided

1 lb. ground turkey

2 Tbsp. olive oil

2 Tbsp. margarine or butter

1 cup chopped onion

1 cup chopped green bell peppers

2 cups canned crushed tomatoes

1 cup tomato puree

¾ cup diced carrots

1 ½ cups chicken stock or water, divided

½ tsp. salt

1 Tbsp. granulated sugar

1 Tbsp. dark brown sugar, optional - 3 tsp. if doubling

12 oz. dry ziti pasta, cooked al dente according to package instructions

Mix 1 Tbsp. plus 2 tsp. Poultry Magic with turkey, working it in well with your hands. Reserve.

Heat 3 ½ quart saucepan over high heat about 1 minute.  Add olive oil and margarine and heat about 1 minute more or until margarine has melted and mixture comes to a hard sizzle.  Add turkey. Cook, stirring occasionally and breaking up chunks, until turkey is browned, about 6 minutes. Stir in onion and bell peppers and cook 3 ½ minutes.  Add the remaining Poultry Magic, the tomatoes, tomato puree, carrots, ½ cup of the stock, the salt and granulated sugar and stir well.  (The granulated sugar counteracts the acidity of canned tomatoes, but if you like your red gravy sweet like I do, add the brown sugar, too.)  Cook, stirring occasionally, about 3 ½ minutes or until mixture is boiling.  Reduce heat to medium, cover and cook about 30 minutes, occasionally removing cover and stirring before re-covering.  Stir in remaining stock.  Re-cover and cook, again uncovering and stirring occasionally, about 20 minutes or until sauce has thickened and has changed from bright red to dark red in color.  Remove from heat. Divide cooked pasta into 4 portions on serving plates and top each with about 1 ¼ cups sauce.  (When doubling, use extra large pot.)