Sneaky Spaghetti Sauce
(makes about 6 cups or 6 servings)
| 1 | pound (480 g) ground lean turkey |
| 1 | medium onion, 6 ounces (240 g), chopped |
| 1 | medium carrot, 4 ounces (120 g), grated |
| 1 | medium rib of celery, 3 ounces (90 g), chopped |
| 1 | medium zucchini, 6 ounces (240 g), grated |
| 1/2 | tablespoon (7.5 ml) crushed dried oregano |
| 1 | teaspoon (5 ml) crushed died basil |
| 1 | teaspoon (5 ml) crushed dried thyme |
| 1 | teaspoon (5 ml) salt (optional) |
| 1/4 | teaspoon (2.5 ml) dried hot red pepper flakes |
| 1 | 28-ounce (820 g) no salt added Italian-style tomatoes, in puree |
| 1 | 14 1/2-ounce (435 g) no salt added diced tomatoes, with juice |
- 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.
Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
| Per serving: | 151 calories (7% calories from fat), 21 g protein, 1 g total fat (0.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 51 mg cholesterol, 75 mg sodium |
| Exchanges: | 2 very lean meat, 3 vegetable |
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