Ingredients
- 1 pound ground turkey (lean)
- 1 onion, chopped (medium 6 ounce onion)
- 1 carrot, grated (medium 4 ounce carrot)
- 1 rib celery, chopped (medium 3 ounce rib celery)
- 1 zucchini, grated (medium 6 ounce zucchini)
- 2 garlic cloves, minced
- 1/2 tablespoon crushed dried oregano
- 1 teaspoon crushed dried basil
- 1 teaspoon crushed dried thyme
- 1 teaspoon salt, optional
- 1/4 teaspoon dried red pepper flakes
- 1 can (28 ounce) tomatoes (no salt added Italian-style tomatoes, in puree)
- 1 can (14 1/2-ounce) diced tomatoes (no salt added diced tomatoes, with juice)
- 1/2 cup water
How to Make
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Step 1: In a large saucepan or Dutch oven add turkey and crumble cooking over medium low heat. Cook until all the turkey has turned white and drain any fat.
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Step 2: Add in the onion, carrots, celery, zucchini, garlic and continue cooking until vegetables are limp approximately 5 minutes. Stirring in the remaining ingredients use the back of the spoon to break up whole tomatoes.
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Step 3: Partially cover saucepan or Dutch oven and bring sauce to a simmer for 30 minutes stirring frequently.
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Step 4: Serve over cooked pasta and serve immediately.
We hope you enjoy this recipe!
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