Seriously, who doesn't LOVE spaghetti?
I've been eating spaghetti my whole life, and I'm not about to stop. Matt loves it, too. Although, I confessed as we were eating the yummy pasta and tomato sauce that, when I was growing up, I typically did not eat the sauce. I usually just put it on the side of my plate and ate my pasta sans sauce but instead with melted butter, salt and pepper. Oh how things have changed! I love full-on spaghetti. The whole deal.
Spaghetti is a classic, right? Isn't it crazy how something so universal can be made so many different ways? Well, here's how we make it:
1 Lb. 93/7 lean ground turkey (there is almost no fat!), fresh, or if frozen, thawed
(2) 8 oz. cans no-salt-added tomato sauce
1/2 Small can Italian style tomato paste
1 16 oz. can Italian style stewed tomatoes
3 Garlic cloves, halved
1 Tsp. dried oregano
1 Tsp. garlic powder
Olive oil, to coat skillet (or just use a cooking spray)
1 Celery stalk, chopped
1 Large slice red onion, chopped
1/2 - 2/3 Package whole-wheat spaghetti, prepare as directed on package
2 Tsp. shredded parmesan or mozzarella cheese to top
Prepare pasta as directed on package (add a few drops of olive oil to water to avoid pasta sticking to each other), drain and place in a glass serving bowl
Coat a large skillet with olive oil or cooking spray, add ground turkey
Sprinkle with 1/2 Tsp. both dried oregano and garlic powder
Cook until turkey is done, remove from heat and place in the pot you cooked the pasta in
In the same skillet, re-coat with olive oil or cooking spray, add celery, garlic halves and red onion, sautee until onions start to become translucent (about 5 mins)
Add sauteed veggies to turkey, heat over medium-high
Add remaining ingredients to pot, stir until everything is fully mixed
Place 1 serving of pasta into a deep bowl, or onto a plate, top with desired amount of spaghetti sauce and 1 Tsp. parmesan or mozzarella, enjoy!
It's seriously delicious and seriously good for you. Seriously.