Spaghetti Sauce II. It looked like it had potential and I could make some healthy changes to it to suit our preferences. I was intrigued by the use of tomato paste instead of tomato sauce. The addition of red wine appealed to me also, so I decided to finally give it a go. It turns out I made a lot of changes to the recipe, and basically came up with my own (check it out below). It's healthy, hearty and perfect for a cold winter's night, especially New Year's night. I served it with Parmesan Garlic Bread, salads and a nice red wine.
Italian Seasoned Ground Turkey Spaghetti Sauce
serves 6 - 8
1 lb. Italian seasoned ground turkey (such as Jennie-O)
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
8 oz. fresh mushrooms, sliced
1 (28 ounce) can diced tomatoes, not drained
2 (6 ounce) cans tomato paste
1 tablespoon dried basil
1 ½ teaspoons dried oregano
2 bay leaves
1/2 teaspoon fresh ground black pepper
1/2 cup red wine
Directions1. Heat olive oil in a large saucepan or Dutch oven. Brown and crumble ground turkey with onion, garlic and mushrooms until turkey is done and onion, garlic and mushrooms are tender. Add remaining ingredients and simmer over low heat for 1 to 2 hours. Add water if needed to thin sauce while it cooks.
2. Remove bay leaves before serving. Serve over hot cooked spaghetti noodles.