Spaghetti Sauce 5: Fire Roast Tomatoes Spaghetti Sauce
1lb ground turkey2 onions, diced5 cloves garlic, minced2 tbsp fresh sage, minced1 tsp anchovy paste2 red bell peppers, diced2 yellow bell peppers, diced3 yellow squash, cubed1 cup red wine3 8oz cans tomato sauce2 14.5oz cans fire roasted tomatoes, pureedSalt and pepper to taste (about 1 tsp of each)
Over medium high heat, brown turkey in large sauce pot. Let 75% of turkey juice evaporate. Add onion, garlic, sage and anchovy paste, sauté until soft. Sprinkle in salt and pepper. Add bell peppers and squash. Saute veggies and add wine. Cover and let veggies steam in wine sauce.
Meanwhile, using a blender or food processor, puree fire roasted tomatoes. Add fire roasted tomatoes and tomato sauce. Bring to boil. Once at a boil, leave lid cracked and let simmer for 2-3 hours.