- 1-2 tsp olive oil
- 3 links of turkey Italian sausage, casings removed
- 1/2 sweet yellow onion, diced
- 1/2 red bell pepper, diced
- 8 oz button mushrooms, sliced
- 3-4 cloves of garlic, minced
- 1 tsp of dried basil
- 1 tsp of fennel seeds, crushed
- 1/2 tsp of dried oregano
- Sea salt and freshly cracked pepper, to taste
- 1 28 oz can of whole tomatoes and juices
- 1 14 oz can of tomato sauce
- 1/2 tsp white sugar
- 3-4 fresh basil leaves, chiffonade
- 1 tbsp fresh parsley, chopped
- Whole wheat spaghetti noodles, cooked per instructions
- Asiago cheese, grated
Add the olive oil to a Dutch oven over medium heat. Add the turkey Italian sausage, casings removed; break up the meat until it is in crumbles.
Add the onion, red bell pepper and mushrooms then cook for 4-5 minutes or until soft. Add the garlic, stirring constantly for 60 seconds.
Add the basil, fennel, oregano, sea salt, and freshly ground black pepper. Mix to combine well then add the sugar, tomato sauce, and whole tomatoes and their juice (crush the tomatoes with your hands - be careful not to squirt their juice on your clothes).
Cover the sauce with a lid and simmer the sauce on low for 3-4 hours.
When you are ready to eat, prepare the spaghetti per instructions.
Taste the meat sauce and re-season if needed. Add the fresh basil and parsley, stir and serve over your favorite pasta. Enjoy.