Heart Friendly Spaghetti Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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As my DH refuses to touch that looks like it might be healthy I froze the remaining sauce in 5 small zip bags. It freezes very well and is handy to have in serving sizes. I just defrost them in the micro. It's tasty as well as handy which is always a good thing. Ingredients:
1 lb lean ground turkey |
1 medium onion, 6 ounces (240 g) |
1 medium carrot, 4 ounces (120 g) |
1 medium celery rib, 3 ounces (90 g) |
1 medium zucchini, 6 ounces (240 g) |
2 garlic cloves, minced |
1/2 tablespoon crushed dried oregano |
1 teaspoon dried 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 (820 g) |
14 1/2 ounces no-salt-added diced tomatoes, with juice (435 g) |
1/2 cup water (120 ml) |
Directions:
1. In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white 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.
4. Serve over cooked pasta.
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