Ingredients
-
1 medium onion, diced
-
2 garlic cloves, minced
-
1 green bell pepper, diced
-
1 tablespoon olive oil
-
1 pound lean ground turkey
-
6 ounces tomato paste
-
1 (28-ounce) can chopped tomatoes, in juice
-
½ cup water
-
1 teaspoon kosher salt
-
Pepper, to taste (optional)
-
Cooked spaghetti noodles, for serving
Instructions
Heat a large sauté pan over medium heat and add the olive oil. Add the onion, garlic, and bell pepper. Sauté for about 5 minutes, until softened and fragrant.
2. Brown the TurkeyAdd the ground turkey and use a spoon to break it into small pieces. Cook for 5–7 minutes, or until browned and cooked through.
3. Make the SauceStir in the tomato paste, chopped tomatoes (with juice), water, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20–30 minutes, or until the sauce has thickened.
4. ServeToss with cooked spaghetti noodles (or pasta of choice). Sprinkle with Parmesan cheese and red pepper flakes, if desired.
Notes
To Store:
Store cooled sauce in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave.
To Freeze:
Allow sauce to cool completely. Portion into freezer bags or airtight containers, removing excess air before sealing. Label and freeze for up to 4 months.
To Thaw:
Thaw overnight in the refrigerator, or place the sealed container in cold water, changing the water every 30 minutes until thawed.
To Reheat:
Warm on the stovetop over medium heat, stirring occasionally, or microwave, stirring halfway through, until heated through.
