2 cloves garlic, peeled and diced
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 pound ground turkey
2 pounds lean ground beef
2 onions, diced
3 (16 ounce) cans tomato paste
3 tablespoons chili powder
1 tablespoon dried marjoram (optional)
1/4 teaspoon minced fresh ginger root
1/4 teaspoon salt
1 1/2 pounds bone-in chicken thighs
1 pound carrots, peeled and sliced
4 ounces smoked sausage, diced
In a large pot over medium high heat, cook garlic and ginger in olive oil until golden. Remove from heat and set aside.
In a small bowl mix together the salt and oregano. Stir in basil, basil and oregano; mix well and return to pot. Stir in turkey, beef, onions, tomato paste, chili powder, marjoram and ginger.
Reduce heat to medium low and add chicken. Season with water and pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 20 minutes, or until chicken is cooked through and skin is crisp. Season with salt and pepper.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve 1/2 cup.
In a medium saucepan bring 2 cups water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Season with salt and pepper.
Stir in turkey mixture; bring to a full boil and simmer, stirring occasionally, for 10 minutes. Stir in tomato sauce, pasta, beans and carrots. Reduce heat to medium low, cover and simmer for 10 minutes, stirring occasionally, for 5 minutes or until all vegetables are thoroughly cooked.
Reduce heat to low and add chicken to pot; add pasta, beans and carrots, various stockings, bouillon cube and salt and pepper to taste. Simmer over low heat 10 minutes, until all vegetables are tender and your meat juices are reduced by half.
Remove lid and serve with sauce dipped in vegetable starch.
⭐ ⭐ ⭐ ⭐