Turkey Spaghetti Sauce Recipe

Turkey Spaghetti Sauce Recipe
Turkey Spaghetti Sauce Recipe photo by Taste of Home
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Turkey Spaghetti Sauce Recipe

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This is rich, homey and flavorful, but lower in sodium than jarred meat sauce. Jennifer Kolb — Overland Park, Kansas
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 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 saucepan and heat through. Yield: 7-1/2 cups.
Originally published as Turkey Spaghetti Sauce in Healthy Cooking December/January 2010, p47

Nutritional Facts

1/2 cup: 103 calories, 3g fat (1g saturated fat), 24mg cholesterol, 325mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.

  • 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
  1. 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.
  2. Discard bay leaves. Serve desired amount with spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
  3. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 7-1/2 cups.
Originally published as Turkey Spaghetti Sauce in Healthy Cooking December/January 2010, p47

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