1/4 c. all-purpose flour
1 tsp. salt
3/4 tsp. ground hot red pepper
1/8 tsp. black pepper
2 1/2 lbs. turkey meat (skinned & boned), but 1" cubes
1/4 c. safflower oil
2 lg. onions, chopped
4-6 cloves garlic, chopped
3/4 lb. mushrooms, sliced
2 (15 oz.) cans tomato sauce
1 (14 1/2 oz.) can chicken broth
1/2 c. chopped parsley
2 tbsp. tomato paste
1 1/2 tbsp. lemon juice
1 tbsp. hot paprika
2 tsp. leaf basil, crumbled
1/2 tsp. red pepper flakes
1 bay leaf
Hot cooked spaghetti noodles

1. Combine flour, salt, red and black pepper in plastic bag and mix together. Shake turkey in seasoned flour.

2. Meanwhile, heat oil in large saucepot over medium high heat. Brown turkey and remove.

3. Reduce heat to medium. Add onion and garlic; saute, stirring occasionally, about 3 minutes or until onion is just tender. Add mushrooms and saute 2 minutes. Stir in tomato sauce, broth, parsley, tomato paste, lemon juice, paprika (if using), basil, oregano, red pepper flakes, bay leaf and turkey. Reduce heat to low and cook, 1 hour or until meat is tender.

4. Serve over hot cooked spaghetti noodles.