Serves: 6
Ingredients
- ¼ cup extra-virgin olive oil
- 1 medium onion, finely diced
- 1 medium carrot, grated
- 3 packets of stevia sachets
- 1½ pound lean ground turkey
- 3 large garlic cloves, smashed
- ¾ cup dry white wine
- One 28-ounce can
peeled Italian tomatoes—seeded and finely chopped, juices reserved - 2 tablespoon tomato paste
- 1 cup water
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaf
- 1 lb spaghetti pasta
- Salt and freshly ground pepper
- Freshly grated Parmesan, for serving
Instructions
- In heavy bottom 5 quart pot, heat olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Stir in the ground turkey and carrots, cook until the meat is no longer pink, about 2 minutes. Add remaining ingredients. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce. Sprinkle with freshly grated Parmesan cheese.
Notes
Nutrition Information Per Serving: (approximately ½ cup cooked spaghetti and ½ cup sauce)
Calories 633 , Total Fat g, Total Carbohydrate 67 g which includes Fiber 5 g, Sugars 8 g (0 g from added sugar), and Protein 31 g
Calories 633 , Total Fat g, Total Carbohydrate 67 g which includes Fiber 5 g, Sugars 8 g (0 g from added sugar), and Protein 31 g