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Prep time: 45 mins
Cook time: 6-8hours
Servings: 18
Ingredients
2 tsp of granulated sugar
1/2 tsp of dried rosemary
1/2 tsp of crushed red pepper flakes
1 tsp of dried oregano
1 tsp of freshly ground black pepper
2 tsp of fennel seeds
56 oz can of crushed tomatoes
6 oz can of tomato paste
3 lbs of extra lean ground turkey
3 - 4 minced cloves garlic
1 medium red bell pepper seed removed and thinly diced
2 ribs of celery, thinly diced
2 medium carrots peeled and thinly diced
1 medium yellow onion, peeled and thinly diced
Preparations
1. Sauté the onions, celery and carrots in a non-stick skillet on high-medium heat until the onion is soft and starting to turn golden brown.
2. Add the garlic and red bell pepper to the pan, cook for 5 more minutes.
3. Add ground turkey; Crumble the turkey while cooking, into small sizes, but not too thinly. Cook the turkey until it’s no more pink.
4. Transfer the ingredients in the skillet into a 6-7 quart crock pot. Pour in the rest ingredients, stir everything.
5. Cook with the lid on for 6 to 8 hours on LOW.
6. Serve over pasta, zoodles or spaghetti squash. Can be freeze in a containers for up to 6 months
