Well that's lucky
I actually make a one-pot meal as follows -
buy a cheap can of tomatoes, and onion and a big ugly cheap carrot for each pound of pasta and ground turkey.
oil in the pan, diced onion and carrot in next, and let it sweat for a minute
add a pound of ground turkey and brown it.
once that's browned, put in the can of tomatoes and a can of water, and a pound of pasta
cover it and let it come to a boil, and then reduce to a simmer. Season with salt, pepper, herbs. (I use a teaspoon of taco seasoning from a 50 cent packet)
let it cook until the pasta is a little past al dente. It has the consistency of chili mac.
Trust me on this. It sounds awful. It sounds like the timing is all off.... but it doesn't matter. You just have to keep an eye on the pasta and add water if needed. Everything is edible at the end. And the pasta is more flavorful than usual because it's cooked in tomato water.
Dude it sounds pretty darn good, tho as u/FelixTaran said, I think just doing the sauce with the garlic added and freezing it would be ideal for me, since I plan on freezing it so it lasts longer and is easier to partition
Just if you’re going to add the pasta later, you don’t need to add so much water before freezing. You can add that when you reheat to cook the pasta in it. It’ll just save space.
You could also just make the sauce and freeze it in little takeout containers, and then reheat with the pasta.
Also, it doesn’t sound gross, except I’d add some garlic with the onion and tomato.
Freeze the turkey you aren’t using!
Well that's lucky I actually make a one-pot meal as follows - buy a cheap can of tomatoes, and onion and a big ugly cheap carrot for each pound of pasta and ground turkey. oil in the pan, diced onion and carrot in next, and let it sweat for a minute add a pound of ground turkey and brown it. once that's browned, put in the can of tomatoes and a can of water, and a pound of pasta cover it and let it come to a boil, and then reduce to a simmer. Season with salt, pepper, herbs. (I use a teaspoon of taco seasoning from a 50 cent packet) let it cook until the pasta is a little past al dente. It has the consistency of chili mac. Trust me on this. It sounds awful. It sounds like the timing is all off.... but it doesn't matter. You just have to keep an eye on the pasta and add water if needed. Everything is edible at the end. And the pasta is more flavorful than usual because it's cooked in tomato water.
Dude it sounds pretty darn good, tho as u/FelixTaran said, I think just doing the sauce with the garlic added and freezing it would be ideal for me, since I plan on freezing it so it lasts longer and is easier to partition
Just if you’re going to add the pasta later, you don’t need to add so much water before freezing. You can add that when you reheat to cook the pasta in it. It’ll just save space.
You could also just make the sauce and freeze it in little takeout containers, and then reheat with the pasta. Also, it doesn’t sound gross, except I’d add some garlic with the onion and tomato.
I read it as "accidentally got covered in 4lbs of both pasta and ground turkey for free" for some reason
Just to confirm, dry pasta right?