Meaty. Hearty. Flavorful. Spaghetti sauce!
This week’s recipe is a fun one. Spaghetti sauce, when cooked correctly, is one of those delicious mixtures you layer on noodles or cabbage for a brand new flavor experience. It’s so good, you’ll be tempted to eat it on its own!
Here’s the secret: You’re going to use ground turkey.
Turkey is one of the healthiest base proteins you can use for any dish. Combine it with onions, zucchini, garlic, and dried basil—just to name a few—and you end up with a sauce that oozes delicious goodness…and doesn’t kill your diet!
Ready to go? Good, let’s get started.
- 1 tablespoon of olive oil
- 2 tablespoons of garlic, minced
- 1 yellow onion, minced
- 1 fennel bulb, minced
- 3 zucchinis, diced
- 2 lbs. of lean ground turkey
- 1 (28 oz.) can of crushed tomatoes
- 2 (6 oz.) cans of tomato paste
- 2 (8 oz.) cans of tomato sauce
- 1 cup of water
- 1 tablespoon of coconut palm sugar
- 1 teaspoon of dried basil
- 2 teaspoons of Italian seasoning blend
- 1/2 of a teaspoon of sea salt
- 1/4 of a teaspoon of ground black pepper
- Place an extra large nonstick skillet or medium saucepan over medium heat. Add in the olive oil and warm for 3 minutes. Add in the garlic, onion, and fennel bulb. Sauté until the onion is tender, mixing often (about 5 minutes). Add in the zucchini and continue to cook for 5 minutes.
- Add in the ground turkey and cook until all the pink is gone, stirring and breaking the turkey apart with your spoon or spatula. Drain the pan, then return it to medium heat.
- Add the crushed tomatoes, tomato paste, and tomato sauce to the pan and mix until well-combined. Add in the water, coconut sugar, basil, Italian seasoning, salt, and pepper. Decrease the heat to low and simmer for 20 minutes. Season it with additional salt and pepper, as needed.
- Serve this sauce warm, and over braised cabbage, veggie noodles, baked sweet potato, or whatever else you want to pour it over. Enjoy!