Heart Friendly Spaghetti Sauce

Total Time
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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! :)

Nif February 03, 2013

I have several sauce recipes that I especially like, but it's always nice to fine another one that we enjoy & that I can make now & then as well! Your recipe is absolutely great & we appreciate you posting it! Loved the addition of all those veggies, & or course, I like using the whole tomatoes, & break them up by gently squeezing them in my fingers (clean fingers, of course) ~ Sort of like a very little kid playing with his food! I'll definitely be keeping this recipe around! [Made & reviewed in the current Almost 5 Special Event)

Sydney Mike September 13, 2011

We really liked this recipe! Even my husband who kept eyeing up all the veggies I was chopping. Instead of the canned diced tomatoes I used some whole frozen tomatoes that I had from the garden last year. I didn't add the 1/2 c. water as I didn't feel I needed that much liquid. I added a 1/4 c. red wine, though. I also added fresh mushrooms. I seasoned the turkey with Italian seasoning while it browned, and used fresh basil. Toward the end of cooking I added a little garlic salt and fresh grated Parmesan cheese. Next time I will let it simmer longer as the consistency was too thin. I will definitely make this again! Thanks, Annacia

WI Wine Diva June 19, 2010