Total Time
Prep 15 mins
Cook 45 mins

Excellent way to get some veggies into our picky little darlings. Can be refrigerated up to 3 days or frozen up to 3 months. When the kiddies were small I used to blend the veggies before adding to the sauce "so they couldn't see them" Excellent diabetic choice as well.

Ingredients Nutrition


  1. In large saucepan crumble turkey and cook over medium-low heat stirring until turkey is white throughout.
  2. Drain off any fat.
  3. Add onions, carrots, celery, zucchini and garlic.
  4. Continue to cook stirring until veggies are limp.
  5. Stir in remaining ingredients and using spoon to break up whole tomatoes.
  6. Bring to simmer and cook partially covered over medium-low for 30 minutes stirring often.
  7. Serve over any cooked pasta.
Most Helpful

We have a lot of veggies from our garden and this recipe was perfect. I used fresh tomatoes all the way. I simmered mine for several hours so the tomatoes would have a chance to really cook down and thicken. I skipped the turkey and made meatballs separately. We really enjoyed this sauce and will definately make it again. Thanks!

kyla July 16, 2008

OK, so I changed alot, but this recipe was a great inspiration! Didn't have zucchini, added orange bell pepper. Doubled red pepper flakes. Added about a tsp of sugar (I can't help it, I'm a southern girl!). Then I realized I didn't know my cabinets as well as I thought. Subbed canned spaghetti sauce for the tomatoes in puree and fire roasted crushed tomatoes for the diced. Sorry for changing your recipe so much, but I just wanted to let everyone know that this recipe is super flexible. I'll try again with the actual ingredients! Oh, and I blended all the veggies in my Magic Bullet and the kiddies never knew what hit them! Suckers!

Mariah November 15, 2007