I have no idea why I waited so long to make this. It is so terribly easy, and I was able to get 3 very nice-sized plastic containers of sauce, which now live in the freezer. There isn't anything wrong with jarred sauce---I use it quite often, but there isn't much to brag about when you open a jar.
This? This you can brag about. "oh yes. Of course I make my own pasta sauce."
I kept this simple, and did not add a lot of spices, or even onion and garlic. I usually throw in onion and garlic whenever I make something using marinara, anyhow, and prefer the crunch when added freshly. But like a lot of what I do: There are NO rules. Throw in your favorite spices, and customize how you see fit. There are also no rules about the tomatoes. I used what I happened to have in the pantry at the time. Buy what's on sale, and have at it!
--1 28 oz can whole peeled tomatoes
--1 15oz can of tomato sauce
--1 12.5 oz Italian flavored diced tomatoes.
--16 oz fresh mushrooms
--1 T Italian seasoning (and a bit more to taste when cooking is done)
--1 lb super lean ground turkey meat
Add the thawed (or fresh) turkey meat to the crockpot. Dump in all the cans of tomatoes, and break the ground meat up with a large spoon. Stir in the spices and mushrooms.
Cover and cook on low for 8-10 hours.
When done cooking, break up the ground meat a bit more and season to taste. Jarred pasta sauce is awfully salty; I didn't add any salt, but your tongue might desperately want to.
Serve right away, or package for freezing.
This is very tasty. I shared a bunch with my grandparents, who enjoyed it also. It has been rather warm, so I let this cook overnight on the counter in front of an open window. I'm sure the neighborhood dogs were quite happy!
The kids and I had a small bowl for breakfast. I loved that I didn't need to brown the meat, and that turkey meat is so lean that there was very little fat that floated to the top during cooking. If you decide to use a different type of meat, you can chill the sauce, and scrape off the collected fat.