1 / 1
Slow Cooker Turkey Meat Sauce
The secret to this rich pasta sauce is letting it simmer low and slow until the flavors completely meld. Ground turkey and Italian turkey sausage blend with crushed tomatoes, a splash of red wine, and aromatic vegetables for a deep, savory profile. The slow cooker does all the heavy lifting to develop a thick texture that clings perfectly to your favorite noodles. It makes a generous batch, so you'll have plenty left over for another meal.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 2 cups chopped onion
- ¾ cup finely chopped carrot
- 1 Tbsp. olive oil
- 3 garlic cloves, minced
- 1 lb. ground turkey
- 1 lb. Italian ground turkey sausage, casings removed
- ¼ cup dry red wine
- ¾ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 2 (14.5-oz.) cans diced tomatoes with basil, garlic, and oregano
- 1 (6-oz.) can tomato paste
- 1 bay leaf
Instructions
- 1Place the ground turkey and sausage meat into a skillet over medium heat. Cook for 6 to 8 minutes, breaking the meat apart as it browns until no pink remains.
- 2Drain any excess fat, then transfer the cooked meat to a slow cooker. Removing the fat prevents the final sauce from becoming greasy.
- 3Add the red wine, chopped onion, carrot, olive oil, minced garlic, salt, black pepper, diced tomatoes, tomato paste, and bay leaf to the slow cooker. Stir well to combine.
- 4Secure the lid and set the heat to low. Let the sauce simmer gently for 8 hours to build flavor.
- 5Remove the bay leaf. Serve the meat sauce generously over freshly cooked spaghetti, topping with grated Parmesan cheese and fresh basil.
Notes
- Storage: Keep leftover sauce in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooled sauce in 3-cup portions using freezer-safe bags or jars, leaving a little room at the top for expansion.
- Swap: If you can't find turkey sausage, regular pork Italian sausage works just as well.