Turkey Vegetable Spaghetti Sauce Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 Vegetable cooking spray1
 Olive oil2 Teaspoon, divided
 Fresh ground turkey1⁄2 Pound (Raw)
 Chopped zucchini1 Cup (16 tbs)
 Chopped celery3⁄4 Cup (12 tbs)
 Chopped carrot1⁄2 Cup (8 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Chopped garlic2 Teaspoon
 Canned no salt added whole tomatoes14 1⁄4 Ounce, undrained and chopped (1 Can)
 Canned no salt added tomato paste6 Ounce (1 Can)
 Water3 Cup (48 tbs)
 Burgundy/Other dry red wine1⁄4 Cup (4 tbs)
 Dried whole oregano2 Teaspoon
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 761 Calories from Fat 290

% Daily Value*

Total Fat 32 g49.9%

Saturated Fat 7.2 g35.9%

Trans Fat 0.6 g

Cholesterol 179.2 mg

Sodium 1378.3 mg57.4%

Total Carbohydrates 59 g19.8%

Dietary Fiber 14.8 g59.3%

Sugars 22 g

Protein 50 g101%

Vitamin A 265.3% Vitamin C 192.3%

Calcium 56.5% Iron 54.6%

*Based on a 2000 Calorie diet


Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil.
Place over medium-high heat until hot.
Add ground turkey, and cook until browned, stirring until it crumbles.
Remove turkey from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; add remaining 1 teaspoon olive oil.
Place over medium-high heat until hot.
Add zucchini and next 5 ingredients; cook 5 minutes, stirring frequently.
Add turkey, tomato, tomato paste, water, wine, oregano, and salt to zucchini mixture.
Cook, uncovered, over medium-low heat 1 hour, stirring occasionally.