Chunky, Spicy Spaghetti Sauce

• 2 whole Zucchini, Diced
• 1 whole Sweet Onion, Diced
• 3 whole Carrots, Diced
• 8 ounces, weight Mushrooms, Sliced
• 1 pound 99% Fat Free Ground Turkey
• 1 jar (24 Oz. Jar) Spaghetti Sauce
• 8 ounces, weight Tomato Sauce
• 1 can (10 Oz. Can) Rotel
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 pound Dry Wheat Pasta

1. Put olive oil in a medium-high skillet.
2. Add one clove of garlic, carrots, zucchini and onion.
3. Add 1/4 1/2 teaspoon salt and pepper (depending on your taste) plus 1/2 teaspoon each of basil and oregano.
4. Add sliced mushrooms and cook until veggies are cooked but not soggy.
5. Place cooked veggies in a bowl and set aside.
6. Add turkey meat and the remaining clove of garlic in the pan.
7. Season with salt, pepper, remaining oregano and basil.
8. Cook until no longer pink.
9. Place veggies back in the pan with the turkey.
10. Add the jar of spaghetti sauce, tomato sauce and Rotel.
11. Depending on how thick or thin you like your sauce, you may need to add more tomato sauce or another can of Rotel.
12. Taste to make sure you dont think it needs more seasoning.
13. Serve over cooked pasta.
14. I like penne pasta with this sauce because the sauce can get into the nooks and crannies.
15. Enjoy!

zucchini, sweet onion, carrots, weight mushrooms, ground turkey, tomato sauce, olive oil, garlic, salt, ground black pepper, oregano, basil, pasta

Taken from tastykitchen.com/recipes/main-courses/chunky-spicy-spaghetti-sauce/ (may not work)