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Italian Style Ground Turkey Spaghetti

A hearty, family-friendly spaghetti with ground turkey and Italian sausage in a savory tomato sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 8 servings

Ingredients

  • 16 ounces spaghetti
  • 1 pound ground turkey
  • 1/2 pound Italian sausage
  • 1 large onion chopped
  • 2 cans tomato sauce 15 ounce cans
  • 1 can fire roasted diced tomatoes 14.5 ounce
  • 1 can Italian-style diced tomatoes 14.5 ounce
  • 1 can tomato paste 6 ounce
  • 1 teaspoon dried Italian herb seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried basil
  • 1 tablespoon white sugar

Instructions

  • Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions; drain and set aside.
  • While the pasta cooks, heat a large pot or Dutch oven over medium heat. Add the ground turkey, Italian sausage, and chopped onion.
  • Cook, breaking up the meat, until the turkey and sausage are browned and the onion is softened, about 6–8 minutes; drain any excess fat or liquid.
  • Add the tomato sauce, fire-roasted diced tomatoes, Italian-style diced tomatoes, tomato paste, dried Italian seasoning, garlic powder, salt, oregano, thyme, and basil to the pot; stir to combine.
  • Bring the sauce to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes to meld the flavors.
  • Stir in the white sugar, taste and adjust seasoning if desired, then toss the sauce with the drained spaghetti or spoon the sauce over plated pasta and serve immediately.

Equipment

  • Large Pot or Dutch Oven
  • Pot for boiling pasta
  • Colander
  • Wooden spoon or spatula
  • Measuring Spoons

Notes

  • You can substitute ground chicken for ground turkey if desired.
  • You may use spicy Italian sausage for more heat.
  • Yellow or white onion both work well.
  • To swap dried herbs for fresh, use three times the fresh amount.
  • Replace garlic powder with 2 tablespoons fresh minced garlic if preferred.
  • Cool sauce completely before freezing in airtight containers or freezer bags.