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A veggie-packed turkey spaghetti sauce with a little kick! It is SUPER good with Ree’s buttered romemary rolls for sopping up the extra sauce.
Put olive oil in a medium-high skillet. Add one clove of garlic, carrots, zucchini and onion. Add 1/4 – 1/2 teaspoon salt and pepper (depending on your taste) plus 1/2 teaspoon each of basil and oregano. Add sliced mushrooms and cook until veggies are cooked but not soggy.
Place cooked veggies in a bowl and set aside.
Add turkey meat and the remaining clove of garlic in the pan. Season with salt, pepper, remaining oregano and basil. Cook until no longer pink.
Place veggies back in the pan with the turkey. Add the jar of spaghetti sauce, tomato sauce and Rotel. Depending on how thick or thin you like your sauce, you may need to add more tomato sauce or another can of Rotel. Taste to make sure you don’t think it needs more seasoning.
Serve over cooked pasta. I like penne pasta with this sauce because the sauce can get into the nooks and crannies.
Enjoy!
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jennifer fulk on 6.23.2011
loved it
luckylisa on 9.13.2010
This was delicious! I also let it simmer for a couple hours and it was the best sauce I have ever had…and Ive had alot of spaghetti!! Thanks for sharing!