Ingredients:
1 lb lean ground turkey
1 medium onions, 6 ounces ( 240 g)
1 medium carrots, 4 ounces ( 120 g)
1 medium celery ribs, 3 ounces ( 90 g)
1 medium zucchini, 6 ounces ( 240 g)
2 garlic cloves, minced
1/2 tablespoon crushed dried oregano
1 teaspoon dried basil
1 teaspoon crushed dried thyme
1 teaspoon salt (optional)
1/4 teaspoon hot red pepper flakes
28 ounces no-salt-added Italian-style tomatoes, in puree ( 820 g)
14 1/2 ounces no-salt-added diced tomatoes, with juice ( 435 g)
1/2 cup water ( 120 ml)
Directions:
In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white throughout. Drain off all fat.
Add the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes.
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 minutes, stirring often.
Serve over cooked pasta.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.