Description
This homemade turkey spaghetti sauce is a cozy and hearty meal the whole family will love. Gound turkey is simmered with onion, carrot, celery, bell pepper, garlic, Italian herbs, and canned tomatoes until the flavors meld into a delicious and satisfying meal. Enjoy it with spaghetti noodles and a sprinkle of parmesan for the perfect weeknight dinner.
Ingredients
Units
Scale
- 5 tablespoons extra virgin olive oil, divided
- 1lb ground turkey (or ground chicken or beef)
- 1/2 teaspoon kosher salt, or more to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 medium yellow onion, finely diced
- 1 medium carrot, peeled and shredded
- 1 celery stalk, finely diced
- 1 medium red or green bell pepper, seeded and finely diced
- 5-6 garlic cloves, minced or pressed
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon dried red chili flakes
- 2 tablespoons tomato paste
- 1/2 cup dry red or white wine (optional)
- 2 (28-ounce) can whole peeled tomatoes
- 1 dried bay leaf
- 1 tablespoon balsamic vinegar
- 2 tablespoons heavy cream (or 1 tablespoon of butter)
- 1/4 cup chopped flat-leaf parsley or basil leaves
Instructions
- Add 1 tablespoon extra virgin olive oil to the pot over medium high heat. Add the ground turkey, salt, and freshly ground black pepper. Cook until the meat is no longer pink and nicely browned, about 10 to 12 minutes. Remove from the pan.
- Add the remaining 4 tablespoons of extra virgin olive oil over medium heat. Add the onion, carrot, celery, and bell pepper to the pan. Cook for 7 to 10 minutes, until tender, stirring often.
- Meanwhile, add the cans of whole peeled tomatoes and their juices to a large bowl or traditional blender. Use your hands to crush the tomatoes or puree in the blender.
- Add the garlic, oregano, basil, thyme, and red chili flakes to the pot. Let cook for 30 to 60 seconds.
- Add the tomato paste and red or white wine (if using), scrapping up any brown bits from the bottom of the pan. Let cook until most of the wine has evaporated, about 3 to 4 minutes. (If you’re not using wine, let the tomato paste cook for 2 minutes).
- Add the tomatoes, bay leaf, balsamic vinegar, and cooked turkey to the pot. Bring the sauce to a boil, then reduce the heat to low and let simmer for 1 hour, stirring occasionally. The sauce will reduce and thicken. If it gets too thick for your liking, cover the pot with a lid during the last 15 – 30 minutes of cooking.
- Stir in the heavy cream and fresh parsley or basil. Discard the bay leaf before serving.
Notes
- How to store leftover spaghetti sauce: Let the sauce cool, then transfer to an airtight container and store in the fridge for up to 3 days.
- Can you freeze turkey spaghetti sauce? Yes! Prepare the sauce, then let it cool, and store in a freezer-safe container or bag for up to 3 months.
- How to reheat turkey spaghetti sauce: Gently reheat the sauce on the stovetop over medium-low heat, stirring occasionally until warmed through. You may need to add a splash of water or broth to help thin the sauce if it gets too thick in the refrigerator.
- If reheating from frozen, let it thaw in the fridge overnight, then reheat it on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian