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Turkey Spaghetti Sauce

Turkey Spaghetti Sauce
This is rich, homey and flavorful, but lower in sodium than jarred meat sauce. Jennifer Kolb — Overland Park, Kansas
15 ServingsPrep: 25 min. Cook: 40 min.

Ingredients

  • 1 pound Italian turkey sausage links, casings removed
  • 1/2 pound extra-lean ground turkey
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (29 ounces) tomato puree
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked multigrain spaghetti

Directions

  • Crumble sausage and turkey into a large nonstick skillet coated with
  • cooking spray. Add the mushrooms, green pepper and onion. Cook and
  • stir over medium heat until meat is no longer pink; drain. Stir in
  • the puree, tomatoes, tomato paste, bay leaves and seasonings. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Discard bay leaves. Serve desired amount with spaghetti. Cool
  • remaining sauce; transfer to freezer containers. Freeze for up to 3
  • months.
  • To use frozen sauce: Thaw in the refrigerator overnight. Place in a
© Taste of Home 2013

2 of 2

Turkey Spaghetti Sauce (continued)

Directions (continued)

  • saucepan and heat through. Yield: 7-1/2 cups.
Nutrition Facts: 1/2 cup (calculated without spaghetti) equals 103 calories, 3 g fat (1 g saturated fat), 24 mg cholesterol, 325 mg sodium, 9 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013