24ounce candiced tomatoes(San Marzano if possible)
Cook the spaghetti according to package instructions until al dente, reserving a cup of cooking liquid. Set aside.
Heat oil in a large skillet over medium heat. Cut carrots, bell pepper, and onion into large chunks and place in food processor. Pulse until diced into desired size. (Alternativly, you can dice these veggies into a small dice). Add to skillet and saute for 3-4 mintues until softened, adding the minced garlic during the last minute of cooking.
Push the veggies to the side of the pan and add the ground turkey to the middle, breaking up with a spoon. Season with oregano, dried basil, salt and pepper. Cook through (about 6-7 minutes) then add the tomato paste and zucchini. Saute for an additional two mintues and then pour in the diced tomatoes. Bring to a simmer and cook for 10 minutes, adding pasta water if the sauce is too thick.
Serve sauce over cooked spaghetti. Garnish with shredded parmesean if desired.
This is a great make-ahead meat sauce for busy weeknights. Just reheat and serve over fresh pasta.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com