Spaghetti is one of those dishes that I don’t make to often. If I cook spaghetti once a year I consider that a lot. I do really enjoy it though, especially the leftovers. There is something about Italian food, it seems to get better with age.
As a self proclaimed crockpot lover. I haven’t been using mine nearly enough recently. I love the convenience of the crockpot some days and I really need to get back into using it more.
Remember what I said yesterday and look for the lean ground turkey or ground turkey breast. Serve this spaghetti up with a side of easy garlic bread and a salad for a pretty simple dinner.
Coming up next week I will have a recipe to use up any extra sauce. I love making more than one dish out of something.
- 1 teaspoon olive oil
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 20 oz ground turkey
- ½ teaspoon garlic powder
- 2 cans (14.5oz) diced tomatoes
- 2 cans (15oz) tomato sauce
- 1 can (6oz) tomato paste
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon crushed red pepper flakes
- In a large skillet over medium high heat add olive oil. Once heated add onion and garlic, cook 5-7 minutes until beginning to soften. Add ground turkey and garlic powder. Cook an additional 10-12 minutes. Crumbling turkey and cooking until no longer pink.
- In a slow cooker combine diced tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, salt, pepper, and crushed red pepper flakes. Add turkey mixture once done and stir to combine.
- Set on low and allow to simmer 6-8 hours. Salt to taste.