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Homemade Spaghetti Sauce

 Homemade Spaghetti Sauce
Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. "I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it," says Laurinda Johnston, a field editor in Belchertown, Massachusetts.
12 ServingsPrep: 40 min. Cook: 50 min.

Ingredients

  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2-1/2 cups water, divided
  • 3 Italian turkey sausage links (4 ounces each), casings removed
  • 1 can (29 ounces) tomato sauce
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 cans (6 ounces each) tomato paste
  • 1/2 cup minced fresh parsley
  • 5 to 6 garlic cloves, minced
  • 3 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups hot cooked spaghetti
  • Shredded Parmesan cheese, optional

Directions

  • In a Dutch oven, combine the celery, onion, green pepper and 1 cup
  • water. Bring to a boil. Reduce heat to medium; cook, uncovered, for
  • 10-12 minutes or until vegetables are tender and water is reduced.
  • Crumble sausage over vegetable mixture; cook until meat is no longer
  • pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley,
  • garlic, Italian seasoning, sugar, salt, pepper and remaining water.

2 of 2

Homemade Spaghetti Sauce (continued)

Directions (continued)

  • Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes,
  • stirring occasionally. Serve with spaghetti. Garnish with cheese if
  • desired. Yield: 12 servings.
Nutritional Facts: 1 cup sauce with 1/2 cup spaghetti (calculated without Parmesan cheese) equals 230 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 645 mg sodium, 40 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 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.