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overhead close up of ground turkey spaghetti on a white plate

Turkey Spaghetti

This turkey spaghetti sauce recipe is lightened up with ground turkey, but homemade and so flavorful you'd never know it's turkey!
Course dinner, Main Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 472kcal



  • 1 1/2 lbs. lean ground turkey
  • 2 turkey sausage links casing removed and discarded (can substitute extra 1/2 lb. of ground turkey instead)
  • 1 Tablespoons olive oil
  • 2 bell peppers seeded and chopped
  • 1 large onion chopped (about 1 1/2 cups)
  • 2 teaspoons minced garlic
  • 2 large carrots peeled and finely minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Worcestershire
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon fennel seed
  • 28 oz. can crushed tomatoes
  • 28. oz. can stewed tomatoes
  • 15 oz. can tomato sauce
  • 12 oz. tomato paste Two 6 oz. cans
  • 2 bay leaves
  • 1/4 cup fresh chopped basil or 1 1/2 Tbsp. dried (adjust to taste)
  • 2 teaspoons fresh chopped oregano or 1 tsp. dried
  • 1/4 cup fresh chopped parsley
  • 1 teaspoon sugar optional
  • 32 ounces Spaghetti noodles see notes for quantity and meal prep


  • Heat oil in a large dutch oven or pot over medium heat. Add onion and peppers and cook for 2 - 3 minutes to soften.
  • Add carrots, garlic, ground turkey, and turkey sausage and cook while breaking into small pieces with a spatula.
  • While turkey is finishing browning, add salt, pepper, worcestershire, red pepper flakes, and fennel.
  • Add crushed tomatoes, stewed tomatoes, tomato sauce, tomato paste, and bay leaves. Bring to a boil then reduce heat to low and let simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
  • During the last 15 minutes of cooking time, add chopped fresh herbs. If sauce is too acidic, add sugar to taste (normally 1-2 teaspoons but I often leave it out). This is the time to boil the noodles too!
  • If serving with pasta, drain and plate al dente pasta as the sauce finishes cooking.
  • Ladle sauce onto pasta and garnish with additional chopped parsley and parmesan cheese if desired.


Quantity: This recipe was developed for meal prep and makes enough sauce to cover approximately two lbs. of uncooked spaghetti noodles. To make less sauce, simply use the serving size button to reduce in half by entering 6 servings instead of 12. This will reduce the quantities automatically. 
To make low carb: serve over roasted spaghetti squash.
Storage: Let sauce cool before plating in a tightly sealing container and storing in the refrigerator for up to 5 days. 
Freezing: To freeze, allow sauce to cool completely and then ladle into airtight freezer safe containers and place in freezer. Sauce can be frozen for 3-6 months depending on the container type. 


Calories: 472kcal | Carbohydrates: 77g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 1086mg | Potassium: 1226mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3379IU | Vitamin C: 49mg | Calcium: 101mg | Iron: 5mg