Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 lb grnd lean turkey
- 1 med onion - (6 ounce) minced
- 1 med carrot - (4 ounce) grated
- 1 med celery rib - (3 ounce) minced
- 1 med zucchini 6 ounce), grated
- 2 x garlic cloves chopped
- 1/2 Tbsp. crushed dry oregano
- 1 tsp crushed died basil
- 1 tsp crushed dry thyme
- 1 tsp salt (optional)
- 1/4 tsp dry warm red pepper flakes
- 1 can no-salt-added Italian-style
- Â Â tomatoes in puree - (28 ounce)
- 1 can no-salt-added diced tomatoes - (14 1/2 ounce) with juice
- 1/2 c. water
Direcciones
- In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, till turkey is white throughout. Drain off all fat.
- Add in the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, till vegetables are limp, about 5 min.
- Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat for 30 min, stirring often.
- Serve over cooked pasta.
- This recipe yields about 6 c. or possibly 6 servings.
- Comments: This sauce can be refrigerated for up to 3 days or possibly frzn for up to 3 months.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 58 | 41% |
| Total Fat 6.48g | 8% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.2g | |
| Cholesterol 60mg | 20% |
| Sodium 521mg | 22% |
| Potassium 448mg | 13% |
| Total Carbs 6.33g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.14g | 2% |
| Protein 14.43g | 23% |
