Recipe

Zwina Turkey And Vegetable Spaghetti Sauce Recipe

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Ingredients

4-6 garlic cloves, minced .
pepper .
4 tbsps olive oil .
1 small zucchini, slice thinly into half moons .
1 red bell pepper, sliced (optional) .
1 (45 oz) bottle ragu traditional spaghetti sauce (any will do, I prefer Ragu for it's 'plain-ness.') .
8 oz cremini mushrooms, sliced .
salt .
2 tsps olive oil .
1 small eggplant, slice thinly into half moons .
1 (28 oz) can sliced tomatoes with juice (I use one with basil, garlic & oregano) .
1 (20 7/8 oz) package ground turkey breast .
2 tsps mixed Italian herbs .
1 (28 oz) can crushed Italian plum tomatoes .
2 onions, sliced .
1-1 1/2 c carrots, sliced or, julienned .
2 celery ribs, sliced

Directions

Step #1 Brown turkey quickly in 2 tsps olive oil & place this In a large-ish stock pot.
Step #2 Do not drain if any juices are left.
Step #3 In 1 tbsps olive oil brown mushrooms & add to pot.
Step #4 In 2 tbsps olive oil lightly brown eggplant & zucchini & add to pot.
Step #5 In 2 tbsps olive oil saute onions, carrots, celery & bell pepper if using until just beginning to soften.
Step #6 Add to pot.
Step #7 Add remaining ingredients to the stock pot & bring to just under the boil.
Step #8 Reduce heat to low & cover.
Step #9 Simmer on low a minimum of 2 hrs.
Step #10 Servings are a guestimate as we all use a different amount of sauce.
Step #11 Should you think it is more or less, please let me know & I will average the numbers.
Enjoy the Zwina Turkey & Vegetable Spaghetti Sauce recipe

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