Spaghetti Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb lean ground turkey
• 1 (6 ounce) onions, chopped
• 1 (4 ounce) carrots, grated
• 1 (3 ounce) celery ribs, chopped
• 1 (6 ounce) zucchini, grated
• 2 garlic cloves, minced
• 1/2 tablespoon crushed dried oregano
• 1 teaspoon crushed died basil
• 1 teaspoon crushed dried thyme
• 1 teaspoon salt (optional)
• 1/4 teaspoon hot red pepper flakes
• 28 ounces no-salt-added italian-style tomatoes, in puree
• 14 1/2 ounces no-salt-added diced tomatoes, with juice
• 1/2 cup water

Recipe

• 1 in a large saucepan, crumble the turkey and cook over medium low heat, stirring, until turkey is throughout. drain off all fat.
• 2 add the onion, carrot, celery, zucchini and garlic. continue to cook, stirring, until vegetables are limp, about 5 minutes.
• 3 stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. bring to a simmer and cook, partially covered, over medium low heat for 30 minutes, stirring often. serve over cooked pasta.
• 4 note: this sauce can be refrigerated for up to 3 days or frozen for up to 3 months.