Spaghetti Sauce

Ingredients

• 1 pd. ground lean turkey
• 1 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.

Submitted 6/13/05.
Source: family
Submitted By: Gina S
gms39@yahoo.com
Spaghetti Sauce