Spaghetti with meat sauce is just one of those meals that EVERYONE loves, and we cut out some calories by subbing lean ground turkey instead of using ground beef. From my two year old to my husband, the whole house cleaned their plates which is always something that makes a mom happy! You can make this Crockpot Turkey and Mushroom Spaghetti Sauce recipe stovetop and just let it simmer on low for a couple of hours, stirring occasionally. Or, take the Crockpot route like I did this time and just let it cook itself all day and make your house smell like Italy! Serve it over zoodles as we did for a Whole 30, Gluten-free, and Paleo-friendly meal!
Crockpot Turkey and Mushroom Spaghetti Sauce Ingredients (serves 6-8, but freezes well too):
- 1 lb. Ground Turkey Breast
- 1 medium white onion, finely chopped
- 2 tbsp. olive oil
- 4 cloves of garlic
- 4-6 baby bella mushrooms, stem removed, cut in half then sliced
- 14.5 oz can of diced tomatoes
- 2 14.5 oz cans of tomato sauce
- 1/2 cup of beef broth or water
- 2 large leaves of basil, chopped
- 2 heaping tbsp. of freshly chopped parsley
- 1/4 tsp. dried oregano
- 1/4 tsp. crushed red pepper
- 1/8 tsp. cayenne (optional, but we love the little kick it gives!)
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
1. Heat a skillet over medium-high heat, brown meat in 2 tbsp. of olive oil with the chopped onion until just cooked through (about 5 minutes). Season with a little salt and pepper. Place browned meat in the bottom of the crockpot.
2. Now add all the remaining ingredients into the crockpot. Stir to combine, cover and cook on low for 8-10 hours on or high for 4-6. ((Ideally, if you are at home and able to tend to your crockpot: I like to keep mine on LOW for about 5 hours then switch it over to WARM. I then keep it on the warm setting until serving!))
3. Serve over cooked Whole Wheat Spaghetti, Gluten-Free Pasta, OR “Zoodles” (spiralized zucchini)–*see Zoodle recipe below. Garnish with a leaf of basil and a little sprinkle of parmesan cheese. Serve and ENJOY!
*How we cook our Zoodles. Zucchini Noodles have the tendency of becoming watery, the most important thing to do is to spiralize them immediately before cooking them. The longer they sit out, the more watery they get. So spiralize and throw them in a skillet over medium-high heat. Drizzle with olive oil and saute quickly for 2-4 minutes, or until just slightly tender. Season with salt and pepper (or garlic salt). Ladle sauce over the zoodles and enjoy it immediately!