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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 281.3
  • Total Fat: 12.6 g
  • Cholesterol: 105.4 mg
  • Sodium: 911.0 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 28.7 g

View full nutritional breakdown of CROCKPOT Turkey SPAGHETTI SAUCE ITALIANO calories by ingredient
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CROCKPOT Turkey SPAGHETTI SAUCE ITALIANO

Submitted by: ANJNNO
CROCKPOT Turkey SPAGHETTI SAUCE ITALIANO

Introduction

This was the best spaghetti sauce I have ever tasted. I have revised the recipe to use Ground Turkey and Turkey Italian Sausage instead of beef and pork. Hope you like it. This was the best spaghetti sauce I have ever tasted. I have revised the recipe to use Ground Turkey and Turkey Italian Sausage instead of beef and pork. Hope you like it.
Number of Servings: 10

Ingredients

    Amount Measure Ingredient—Preparation Method

    -------- ------------ --------------------------------

    1 lb Ground Turkey 93%

    2 lb Turkey Italian sausage—1 lb bulk 1 lb Link

    1 med Onion—chopped

    2 Garlic clove—minced

    2 cn Tomatoes -- 16 oz, cut-up

    2 cn Tomato sauce -- 8 oz

    2 cn Tomato Paste

    2 cn Mushrooms -- 8 oz, drained or box sliced fresh

    1 c Green pepper—chopped

    4 tb Tapioca—quick-cooking

    2 Bay leaves

    1 t Basil, crushed & dry

    1 t Oregano, crushed & dry

    1 T Instant Beef Bouillion Granules

    Pepper

    Salt

Directions

In a skillet cook ground beef, bulk sausage, onion, and garlic until meat is brown and onion is tender; drain off fat. Meanwhile in crockpot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. With about 3 to 4 hours remaining add the remaining 1lb of Link Italian Sausage whole or cut in half lengthwise. Remove bay leaves. Serve over hot spaghetti not included in nutrition calculation with a piece of whole sausage for each serving. Makes 10-12 servings. We freeze the leftovers in 2 serving portions and they keep very well. Enjoy!



Number of Servings: 10

Recipe submitted by SparkPeople user ANJNNO.






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