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| This super simple spaghetti sauce recipe makes enough for two meals. Freeze left-overs in a zip-lock bag and defrost in the fridge when you need it. |
This sauce provides winter comfort and a quick and filling meal for busy families on the go. Although I added just zucchini to the basic sauce, fennel, cauliflower, chopped dark leafy greens, kohlrabi, and other vegetables may be added to enhance this recipe. Experiment with veggies that you know and like but also challenge yourself to try new produce.
serves: 8 prep time: 15 minutes
cook time: 45 minutes
2 tablespoons olive oil
2 cloves garlic, minced
1/2 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 package ground turkey, about 1-1/4 pounds
2 cans diced tomatoes
2 cans tomato sauce
2 tablespoons dried basil
1 zucchini, chopped
Salt and pepper to taste
In a stew pot, heat the olive oil and add the garlic and onion. Cook for about 30 seconds then add the carrots and celery. Cook about 3 minutes then add the ground turkey. Break up the turkey with a spoon and cook with the vegetables until no longer pink. Add the diced tomatoes, tomato sauce, dried basil, and zucchini, and simmer 30-40 minutes stirring occasionally. Season to taste with salt and pepper and simmer another 5 minutes.
Serve over whole grain pasta with a side green salad and baguette croutons. One cup of cooked pasta topped with one cup (or more) sauce provides approximately 450 calories, over 20 g of protein and about 8 g fiber. The side salad adds another 125 calories and each crouton, made with sliced baguette and brushed with garlic olive oil, has approximately 55 calories.
- Kim Fielding
