Zwina Turkey and Vegetable Spaghetti Sauce
Ready In: 2 hrs 45 mins
Serves: 20
Ingredients
- 1 (20 7/8ounce) 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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