Ground Turkey Spaghetti Sauce
A lean, vegetable-packed spaghetti sauce made with ground turkey and a blend of tomatoes and herbs.
Servings: 8 servings
Ingredients
- 2-3 carrots, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 onion, diced
- 2 tbsp olive oil
- 1 lb ground turkey
- 28 oz crushed tomatoes (1 can)
- 15 oz tomato sauce (1 can)
- 6 oz tomato paste (1 can)
- 4-5 garlic cloves, minced
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil (or Italian seasoning)
- 1/2 tsp sea salt, more to taste
- 1/2 tsp cracked black pepper
- 1/4-1/2 tsp red pepper flakes, optional
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium-high heat until it shimmers.
- Add the finely chopped carrots, green and red bell peppers, and diced onion; cook 3–4 minutes until they begin to soften.
- Add 1 pound ground turkey to the pot and cook, breaking it up, until browned and cooked through.
- Stir in crushed tomatoes (28 oz), tomato sauce (15 oz), and tomato paste (6 oz) until combined.
- Add the minced garlic, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil (or Italian seasoning), 1/2 teaspoon sea salt, 1/2 teaspoon cracked black pepper, and 1/4–1/2 teaspoon red pepper flakes if using; stir to combine.
- Reduce heat to medium-low and simmer, uncovered or partially covered, for about 30 minutes until the vegetables are tender and the sauce has thickened, stirring occasionally.
- Taste and adjust seasoning as needed, then serve over pasta.
Equipment
- Large Pot or Dutch Oven
- wooden spoon or spatula
- Knife
- Cutting Board
- Measuring spoons
Notes
- Carrots take longest to soften; sauté them slightly longer if desired.
- Flavors often improve after resting for 24 hours.
- You can make the sauce a day ahead for best flavor.
- This sauce freezes well in airtight containers for several months.