Spaghetti & Meat Sauce

By michelle1026

turkey option - 420 calories per serving / 10g fat
beef option - 450 calories per serving 14g fat
vegetarian option - 388 calories per serving / 4g fat

Ingredients

• 16 oz ground turkey (beef or veggie crumbles)
• 8 oz celery (diced)
• 8 oz yellow onion (diced)
• 1 tsp minced garlic
• 28 oz tomato puree
• 1/4 cup dry red wine (or water if you prefer)
• 8 oz green bell pepper (diced)
• 8 oz yellow bell pepper (diced)
• 8 oz red bell pepper (diced)
• 8 oz carrots (peeled & diced)
• 2 medium zucchini (1/4 inch slices then halved)
• 4 oz mushrooms (sliced or diced)
• 2 tsp dried basil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp dried rosemary
• 16 oz thin spaghetti

Preparation

Step 1

Empty tomato puree into large crock pot. Scrape out excess. Use red wine (or water) to rinse the can. Pour into crock pot.

If you are using veggie crumbles, add all veggies to crock pot. Stir to coat them in sauce. Add the seasonings. Stir well. Cook on high for 4 hours.

If you are using turkey or beef, add all veggies except onion, celery, & garlic.

Cook ground turkey or beef, onion, celery, and garlic in large skillet until no longer pink; drain. Stir into crock pot.

During the last 30 minutes of cooking: If using veggie crumbles, stir them into the crock pot. Prepare pasta as directed to preference.