Directions:
- In a large saucepan, crumble the turkey and cook over medium low heat, stirring, until turkey is white throughout. Drain off all fat.
- Add the onion, carrot, celery, zucchini and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes.
- Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. Bring to a simmer and cook, partially covered, over medium low heat for 30 minutes, stirring often. Serve over cooked pasta.
- Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.22 Kcal (495 kJ) | ||
| Calories from fat | 40.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 7% | |
|---|---|---|---|
| Cholesterol | 41.9mg | 14% | |
| Sodium | 707.83mg | 29% | |
| Potassium | 497.59mg | 11% | |
| Total Carbs | 7.37g | 2% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 12.55g | 25% | |
| Vitamin C | 36.8mg | 61% | |
| Iron | 2.3mg | 13% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 49.64 Kcal (208 kJ) | ||
| Calories from fat | 17.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 7% | |
|---|---|---|---|
| Cholesterol | 17.6mg | 14% | |
| Sodium | 297.24mg | 29% | |
| Potassium | 208.95mg | 11% | |
| Total Carbs | 3.1g | 2% | |
| Sugars | 1.44g | 14% | |
| Dietary Fiber | 0.81g | 8% | |
| Protein | 5.27g | 25% | |
| Vitamin C | 15.5mg | 61% | |
| Iron | 1mg | 13% | |
| Calcium | 17.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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