Turkey Spaghetti Classic Style (crock pot)

2 tbsp Olive Oil
2 medium onions, diced
2 green peppers, diced
2 stalks celery
4 tsp minced garlic
2 carrots
1 cup sliced fresh mushrooms
1 28 oz can tomato sauce
1 28 oz can stewed tomatoes (do not drain)
3 cups water
2 tbsp dried parsley
1 tbsp dried oregano
3 tbsp sugar (or Splenda but it doesn't change much in nutritional info)
2 tsp salt
1 tsp black pepper
1 pkg Barilla Plus Thin Spaghetti
1 lb extra lean turkey

Heat oil in large skillet over med-high heat until hot. Add onions, bell peppers, celery, and garlic. Then cook and stir until all veggies are tender. Move to a slow cooker (crock pot).
Using the same skillet, brown ground turkey and drain. Add turkey, carrots, shrooms, tomato sauce, stewed tomatoes (with juice, do not drain), water, parsley, oregano, sugar, salt, and black pepper to other veggies in slow cooker. Cover, cook on high for 3-5 hours (if you have more time you can cook on low for 6-8 hours but we never get our meat thawed in time to do this).
Cook spaghetti on stove per directions on the package, drain. Serve with sauce.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user VOLUPTUOUSMOMMY.