30 Minute Homemade Healthy Spaghetti Sauce

By gnoll

Clean eating recipe from Natalie Hodson, Clapiers' cousin
Nutritional Information (with mushrooms):
One Serving: 1.5 cups
Calories: 228
Fat: 4g
Carbs: 9g
Protein: 40g
Sugar: 4g

Ingredients

• 1 tbsp extra virgin olive oil
• –one medium onion, chopped
• –1 tbsp fresh garlic, minced (about 4-6 cloves)
• –1 package of sliced mushrooms (optional)
• –(1) 28 oz can petite diced tomatoes
• –(1) 28 oz can tomato sauce
• –1 tbsp dried parsley
• –1 tbsp dried basil
• –1 tbsp dried oregano
• –1tsp black pepper
• –2 lb extra lean ground turkey (I like to use turkey italian sausage instead)
• –Appx 1 tsp salt, 1 Tbsp black pepper, and 1 Tbsp garlic powder to season ground turkey

Details

Adapted from nataliehodson.com

Preparation

Step 1

In a large saucepan add the olive oil, onions, garlic and mushrooms (optional). Sautee on medium heat until onions are transparent. Add the diced tomatoes, tomato sauce, parsley, basil, oregano, and pepper into the saucepan.

–In a separate skillet season the extra lean ground turkey with salt, pepper and garlic powder. Cook on medium heat until thoroughly browned. Drain any fat and add to large saucepan. You can serve immediately or if you have time to let everything simmer together to flavors will continue to develop. You can allow the sauce to simmer for up to 3 hours (stirring occasionally) for better flavor, but is not necessary.

–I will usually make this recipe in a double or triple batch and freeze the sauce in ziploc baggies. I will measure out 1 or 2 portion sizes and put it in a freezer ziploc bag. The defrost you can either take out the night before, or just let the ziploc bag sit (unopened) in a bowl of lukewarm water until for about 20 minutes or so until defrosted. You may need to add a little bit of water to the sauce after defrosting if it seems too thick.