Ingredients
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1 lb lean ground turkey
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1 medium onion, 6 ounces (240 g)
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1 medium zucchini, 6 ounces (240 g)
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2 garlic cloves, minced
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1/2 tablespoon crushed dried oregano
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1 teaspoon dried basil
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1 teaspoon crushed dried thyme
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1 teaspoon salt
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28 ounces no-salt-added Italian-style tomatoes, in puree (820 g)
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14 1/2 ounces no-salt-added diced tomatoes, with juice (435 g)
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1/2 cup water (120 ml)
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1 medium carrot, 4 ounces (120 g)
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1/4 teaspoon hot red pepper flakes
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1 medium celery rib, 3 ounces (90 g)
Instructions
- 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.