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Spaghetti Sauce Recipe | |
Sauces | |
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Ingredients:
1 pd. ground lean turkey1 medium onion, 6 ounces, chopped 1 medium carrot, 4 ounces, grated 1 medium rib of celery, 3 ounces, chopped 1 medium zucchini, 6 ounces, grated 2 garlic cloves, minced = TBLS. crushed dried oregano 1 tsp. crushed died basil 1 tsp. crushed dried thyme 1 tsp. Salt 1/4 tsp. dried hot red pepper flakes 1 - 28-oz. italian-style tomatoes 1 - 14 1/2-oz. diced tomatoes, with juice 1/2 cup water
Directions:
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 or spaghetti squash Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months. 151 calories
21 g protein
1 g fat
15 g carbs
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