Mom's Spaghetti Sauce

1 tbsp Extra Virgin Olive Oil, Kirkland
32 ounces (about 2lbs) lean ground Turkey
1 teaspoon Salt
1 tbsp black Pepper
1 1/2 teaspoons Brown Sugar
2 tbsp ground, Basil
2 tbsp ground,Oregano
1 cup, pieces or slices Mushrooms, fresh,
1/2 cup, chopped Onions, raw,
1/2 cup, diced Celery, raw,
1/2 cup, chopped Zucchini
3 cloves Garlic
1/2 cup sweet,red Peppers diced
2 (6 ounce) cans Tomato Paste
1 (28 ounce) can Crushed Tomatoes
2 (15 ounce) cans Spaghetti/Marinara Sauce
1 tbsp cayenne pepper
1 tbsp dried, Parsley
2 cup (8 fl oz) Water, tap
4 fl oz Red Wine (a good Cabernet!)
Whole Wheat Spaghetti, cooked (pasta)
1 cup grated, Parmesan Cheese

In large, heavy stockpot, brown ground turkey in extra virgin olive oil, breaking up as you stir. Add onions,mushrooms, red pepper, zucchini, celery, and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce, and 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) Add basil, parsley, brown sugar, salt, cayenne pepper, ground oregano and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles and sprinkle with low fat Parmesan cheese.

Number of Servings: 18

Recipe submitted by SparkPeople user JDBARKER23.