Ground turkey is the star ingredient in this healthier version of the classic Italian ragu meat sauce. Let it simmer away all day in the slow cooker and then serve it over your favorite pasta, spaghetti squash or zoodles. There is plenty of sauce for dinner plus several containers to freeze for meals at a later time.
Prepare all of the vegetables (onion, carrots, celery, red bell pepper and garlic) and have them ready.
In a large non-stick skillet add the diced onions, carrots and celery and saute them over medium-high heat on the stove-top until the onion just starts to turn golden brown.
Add the diced red bell pepper and minced onion to the pan and cook for an additional 5 minutes or so.
Add the ground turkey to the pan and cook and crumble the turkey into small pieces but not too small. Cook until the turkey is no longer pink.
Dump the contents of the skillet into a 6 quart or larger slow cooker. Add the remaining ingredients and stir to combine.
Cover and cook on LOW for 6 to 8 hours or until the carrots in the sauce are very tender.
Serve a portion of the sauce over your favorite pasta, spaghetti squash or zoodles and freeze the remaining sauce in freezer containers for up to 6 months.
Notes
This recipe yields approximately 18 cups of sauce with a serving size of 1 cup.