Zwina Turkey and Vegetable Spaghetti Sauce
- Ready In:
- 2hrs 45mins
- Ingredients:
- 17
- Serves:
-
20
ingredients
- 1 (20 7/8 ounce) package ground turkey breast
- 1 (45 ounce) bottle ragu traditional spaghetti sauce (any will do, I prefer Ragu for it's 'plain-ness.')
- 1 (28 ounce) can diced tomatoes with juice (I use one with basil, garlic and oregano)
- 1 (28 ounce) can crushed Italian plum tomatoes
- 8 ounces cremini mushrooms, sliced
- 2 onions, diced
- 1 small eggplant, slice thinly into half moons
- 1 small zucchini, slice thinly into half moons
- 1 - 1 1⁄2 cup carrot, diced or, julienned
- 2 celery ribs, diced
- 4 -6 garlic cloves, minced
- 1 red bell pepper, diced (optional)
- 2 teaspoons mixed Italian herbs
- 4 tablespoons olive oil
- 2 teaspoons olive oil
- salt
- pepper
directions
- Brown turkey quickly in 2 teaspoons olive oil and place in a large stock pot. Do not drain if any juices are left.
- In 1 tablespoons olive oil brown mushrooms and add to pot.
- In 2 tablespoons olive oil lightly brown eggplant and zucchini and add to pot.
- In 2 tablespoons olive oil saute onions, carrots, celery and bell pepper if using until just beginning to soften. Add to pot.
- Add remaining ingredients to the stock pot and bring to just under the boil.
- Reduce heat to low and cover.
- Simmer on low a minimum of 2 hours.
- Servings are a guestimate as we all use a different amount of sauce. Should you think it is more or less, please let me know and I will average the numbers.
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RECIPE SUBMITTED BY
Hajar Elizabeth
Westbrook, 58
www.realethnic.blogspot.com
I am marrying soon to a man who loves to eat as much as I love to cook. Gym, here he comes! I am also currently working on 3 cookbooks though I need Dragon software now due to my disabilities.
My fiance and I love to be outdoors, have picnics and barbeques where I smoke all sorts of meats. I have traveled the world and am now still in my home port; at least to live but no moss grows under these feet!
My fiance cannot cook, however and is now receiving cooking lessons from me. Anyone interested in cooking lessons in my area, please feel free to get in touch.