Spagetti Sauce (for invitin' friends to dinner and for picky eaters) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: (Saladino's) Sweet Italian Sausage links - 1 or 2
1.5 lb turkey burger or ground beef
small quirt of olive oil
Whole, dried Spagetti seasonings (Tone's from Costco) crushed by hand - 1-2 tbs/to taste...dried herbs increase flavor as cooked/hydrated, so start with a smaller amt and increase.)
crushed garlic - the refrigerated kind in a jar - 1/8 - 1 tsp / to taste
1-6 oz. can (Contadina) roma style tomato paste and one paste can hot water
1-8 oz. can (Contadina) tomato sauce and 1 sauce can hot water.
1-8 oz. can mushroom stems and pieces with water or fresh mushrooms, sliced or whole.
1 tsp powdered / or 1/2 to 1 cube/ or to taste Knorr beef boullion
1/2 to 1 cube Knorr vegetable boullion
Fresh ground black pepper or Lawreys Seasoned Pepper to taste...about 1/2 to 1 tsp
Salt to taste if needed (after it has all been cooked just before serving)
Water as necessary
If thicker sauce is desired, blend a tbs of flour with cold water and add.
1/8 to 1/4 tsp ground basil, oregano, marjoram, as needed to adjust flavor.
Onion as desired...really enhances flavor.
pinch of sugar
dash of coffee
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Directions: |
Directions:Squeeze sauage from casing, crumble in pan. (or cut in chunks and brown for lumpier/meatier sauce). Add ground turkey or beef and brown all meat with a tad of olive oil and some garlic paste. If desired, pour off beef grease. (but lose some flavor). Add tomato paste and sauce and water. Add boullion and mushrooms with their water if canned. Mix all ingredients well and heat through. Add seasonings to taste. Simmer until desired consistency is reached. I sometimes cook it down to being really thick, then add more water. This seems to intensify the seasonings in a shorter time. |
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Number Of
Servings: |
Number Of
Servings:4-8, depending on eaters |
Preparation
Time: |
Preparation
Time:about 15 - 20 min |
Personal
Notes: |
Personal
Notes: You can use whole garlic if desired, onion (I used to, and it's much better...use onion juice, or even onion soup mix or dehydrated onion, but be careful with the dried stuff, because it can overpower the sauce and ruin it....add a bit at a time, wait for it to hydrate and blend, then add more if needed.) The coffee is the key in this...you can use a 1/4 to 1/2 tsp of instant, and it's just right, or use brewed.)
I use rainbow or spinnach pasta or Spagetti squash as the bed for this. Of course, the good ol' white worm spagetti noodles work too. Top it off with fresh grated mozarella. The kids used to love it and it's the only red pasta sauce Ron will eat. It comes from the head of my New York Italian friend's mother, along with some more modern saavy from Grama Sweet and me, since the original was made with all fresh tomatoes and veggies like carrots and celery and onions and mushrooms with real beef stock from beef bones. We modified the recipe with condensed items like the boullions and prepared seasonings. The original was to die for, but took hours to make because of all the ingredient preparation. I've made it that way a few times, just for nostalgia sake, but it's really not so much better that I would do it all the time. This comes out pretty close. It's very meaty and filling, not like the plain tomato marinaras. By the way, I use ground turkey, since it's easier to digest and really picks up the Italian flavors from the sausage and herbs. It tastes meaty, but doesn't ovewhelm the sauce with a "hamburger" taste.
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