Description
I usually quadruple this recipe and freeze portions to use later...try using this sauce recipe in Florentine lasagna.
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Directions
Over medium heat, heat the olive oil and add the turkey, breaking pieces apart with a fork. Cook, stirring, until meat loses its pinkness, but do not brown.
Stir in the tomatoes, tomato paste, spagetti sauce and water. Add garlic, seasonings, herbs, and parsley, mixing well. Cover and bring to a boil. Stir and reduce heat and simmer for 1 hour. Stir occasionally to prevent sticking. Serve over hot-cooked spagetti or drained pasta of your choice. Pass bowl of cheese when serving.
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Ingredients
 1 T. olive oil
1 pound ground turkey meat
1 (1 pound) can crushed tomatoes, in puree
3 oz. can tomato paste
1 large jar spagetti sauce (your choice of flavors!)
1 1/4 cups water
1-2 cloves of garlic, minced OR
2 T. chopped shallots
1 tsp. seasoned salt
1/4 tsp pepper
1/2 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1/4 tsp dried hot pepper (optional)
1 T. brown sugar
1/4 cup chopped Italian parsley
1 large can sliced mushrooms with juice (optional)
Grated Romano or Parmesan cheese
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