Mike’s Spaghetti
Course: DinnerCuisine: ItalianDifficulty: EasyServings
5
servingsPrep time
20
minutesCooking time
1
hour15
minutesIngredients
1 ½ pounds ground turkey
1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
6 cloves garlic, finely chopped
8 ounces portobello mushrooms, coarsely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (14 ½ ounces) fire-roasted diced tomatoes, undrained
1 can (14 ½ ounces) reduced-sodium beef broth
1 tablespoon packed brown sugar
1 tablespoon chili powder
8 ounces uncooked spaghetti
1 cup shredded mild cheddar cheese
Directions
- In a large skillet, brown the turkey. Then add onion, red bell pepper, mushrooms, and garlic over medium heat until softened, 2-3 minutes. Drain.
- Add the tomatoes, broth, brown sugar, and chili powder. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes.
- Add pasta, then return to a boil. Reduce heat, then cover and simmer until pasta is tender, 30-35 minutes. Fold in the cheese. Cover and cook until cheese is melted, 2-3 minutes.
- Serve and enjoy!
Notes
- If you would like to make a Plant Based version of Mike’s Spaghetti you can try that by visiting this related recipe
