Tom's Awesome Spaghetti Sauce......wait, that's not the entire recipe......
Hereâ€™s a list of the ingredientsâ€¦
Angel hair pasta, quartered [whatever is needed]
3-4 jars of your favorite prepared spaghetti sauce flavors. [mix and match at will] Don't laugh, here's where the magic happens...
1.5-2 lbs ground turkey
2 pounds â€œhotâ€ breakfast sausage [will not be hot when all ingredients are combined]
1 to 1Â½ cups of sun dried tomatoes
2 whole tomatoes, chopped loosely
2 sticks of celery, finely sliced width-wise
1Â½ large whole onions, yellow chopped
2 medium yellow squash cut in half or quartered, lengthwise and then slivered
2 cups of shitake*, Portobello or regular mushrooms, drained. Mix and match to preference
3-4 tablespoons of dried oregano
2 tablespoons of minced garlic
2 teaspoons of Sea Salt
1 teaspoon of garlic salt
1 to 1Â¼ cups red wine
2 teaspoons dried thyme leaves
3 bay leaves [remove before serving]
1 tablespoon rosemary leaves
1-2 tablespoons of dried parsley flakes
1 minute of crushed black peppercorn in grinder [or whenever you get sore from grinding]
2 teaspoons of Mediterranean [preferred] or regular basil leaves
Precook ground turkey [lightly salt the turkey] and hot sausage in separate pans, drain grease and throw in a BIG saucepan. Add all other ingredients into pot and cook on slightly higher than medium heat for about 4-5 hours. It will taste like ass until the flavors start to combine at about hour three. At that point, you will notice the onions just starting to get soft. When the onions are at about half soft and half texture, it is ready to serve. Stir about once every half hour or so.
Serve pasta with a generous serving of this sauce and add fresh or grated parmesan cheese. Fresh garlic bread or a healthy salad both are a wonderful accompaniment to this meal.
When cooking pasta, add a bit of oil [olive, peanut, vegetable...about the equivelent of 2-3 tablespoons] to the water to prevent the water from boiling over the edge. Also, do not put the heat up all of the way. Water will still boil on #8-9 setting on an electric or gas stove and will also help to keep spillovers in check. When adding the drained and rinsed pasta back into the pan, add about 3-4 spoonfuls of sauce into the spaghetti and stir to prevent it from burning to the bottom of the pan and also to keep it from clumping up or sticking to the pan.
When cooking without a lid, add water to compensate for evaporation and in some cases, 2 cups of water is to be expected. Red wine can be used as well, but keep in mind that if you are storing any of this for future recipes or meals, the more red wine that you use, the more the sauce will sweeten over time.
Save the jars that the base sauce came in to store leftovers after cooling. Half everything if this is too large a batch and if you want to substitute fresh spices for the dried, this will alter the taste and amount used. Refer to a cooking site for dried â€“vs- fresh for a conversion chart. The original recipe that I make has the maximum amount of ingredients listed above.
You can not screw this recipe up and when you are done servingâ€¦â€¦sit back and enjoy all of the compliments that are about to come. Then enjoy it yourself if you havenâ€™t tasted too much while cooking!
*Added note: If you use Shitake mushrooms, do not use the stems of the mushrooms. Use only the caps.
More to come........................
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