Spaghetti Sauce

1. 1

   In a large saucepan, crumble the turkey and cook over medium low heat, stirring, until turkey is white throughout.

2. 2

   Drain off all fat.

3. 3

   Add the onion, carrot, celery, zucchini and garlic.

4. 4

   Continue to cook, stirring, until vegetables are limp, about 5 minutes.

5. 5

   Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes.

6. 6

   Bring to a simmer and cook, partially covered, over medium low heat for 30 minutes, stirring often.

7. 7

   Serve over cooked pasta.

8. 8

   Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.

No additional tips available.