In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Spaghetti with Spicy Italian Turkey Meat Sauce
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- #80538
A healthier twist on spaghetti. This from-scratch sauce is made with both ground turkey and turkey sausage.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3/4 cup sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
2 tablespoons snipped fresh parsley
2 cloves garlic, minced
8 ounces ground turkey sausage
8 ounces ground turkey breast
1 can (28 ounce size) tomatoes (with juices), cut up
1 can (8 ounce size) tomato sauce
1 can (6 ounce size) tomato paste
1 1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper
1/8 teaspoon ground red pepper
1 bay leaf
12 ounces spaghetti
Parmesan cheese (optional)
directions
Lightly spray a 4-quart saucepan or Dutch oven with olive oil no-stick spray. Add the mushrooms, onions, celery, green peppers, parsley and garlic. Cook and stir about 5 minutes over medium heat or until the vegetables are tender.
Add the turkey sausage and turkey breast. Cook about 5 minutes or until no longer pink, stirring occasionally.
Stir in the tomatoes (with juices), tomato sauce, tomato paste, basil, salt, oregano, paprika, crushed and ground red peppers and bay leaf. Bring to a gentle boil. Reduce the heat to low. Cover and gently simmer for 1 1/2 hours.
Before serving, cook the pasta according to the directions on the package and drain.
Remove and discard the bay leaf from the meat mixture. Serve the meat mixture on top of the spaghetti. If desired, sprinkle with Parmesan cheese.
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nutrition data
397 calories, 5 grams fat, 62 grams carbohydrates, 26 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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