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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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This is rich, homey and flavorful, but lower in sodium than jarred meat sauce. Jennifer Kolb â Overland Park, Kansas Ingredients:
1 pound italian turkey sausage links, casings removed |
1/2 pound extra-lean ground turkey |
1-3/4 cups sliced fresh mushrooms |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 can (29 ounces) tomato puree |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
2 bay leaves |
1 tablespoon dried oregano |
1 teaspoon garlic powder |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
hot cooked multigrain spaghetti |
Directions:
1. Crumble sausage and turkey into a large nonstick skillet coated with cooking spray. Add the mushrooms, green pepper and onion. Cook and stir over medium heat until meat is no longer pink; drain. Stir in the puree, tomatoes, tomato paste, bay leaves and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Discard bay leaves. Serve desired amount with spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
3. To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 7-1/2 cups.
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