Recipe by Annacia
I found this on a diabetic website awhile back. 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.
Top Review by Nif
I can't believe how healthy this recipe is! Pretty much no fat and lots of flavour. I made this exactly as listed but I would let it simmer a bit more next time, to thicken it up. My son and I enjoyed our sauce on spaghetti - what better place for spaghetti sauce? Made for Went To The Market tag game. Thanks Annacia! :)
- 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 See How It's Made
- In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white throughout. Drain off all fat.
- Add the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes.
- 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.