Turkey Spaghetti Sauce

By bakers_delight85

Ingredients

• 1 lb. Italian turkey sausage links, casings removed
• 1/2 lb. extra-lean ground turkey
• 1-3/4 cups sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 can (29 ounces) tomato puree
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 2 bay leaves
• 1 Tbsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Hot cooked spaghetti

Preparation

Step 1

Crumble sausage and turkey into a large nonstick skillet coated with cooking spray. Add the mushrooms, green pepper and onion. Cook and stir over medium heat until meat is no longer pink; drain. Stir in the puree, tomatoes, tomato paste, bay leaves and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Discard bay leaves. Serve desired amount with spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
One serving (1/2 cup without spaghetti) = 103 calories, 3g fat, 2g fiber, 10g protein