I'm not sure anyone who dislikes a big bowl of spaghetti topped with a homemade spaghetti sauce.
Today I am going to share my simple recipe for homemade spaghetti sauce. This spaghetti sauce recipe uses ground turkey rather than meat, but vegetarians can omit the beef all together.
The recipe requires one small to medium onion, which is diced.
Heat a large stock pot over high heat. Pour in 3 spoons extra virgin olive oil followed by the sliced onion. Next, add 1 tablespoon of garlic-shallot puree, or 2 cloves of crushed garlic. Stir.
Next, add 1 big spoon of dried basil leaves. Crush with your fingers as you add the basil. Follow with 1 big spoon of dried oregano.
Stir this for about a minute until the onions soften, then add 1 pound of ground turkey (or beef). Split the meat as you add it to the pot.
Keep cooking the turkey all the way thru, then add 1/3 cup of sherry wine. Cook the wine off for approximately 1 minute.
Lately I have been using canned organic tomatoes for this recipe. I have discovered that they're less acidic and supply a better flavour profile.
Finally, add two (28 oz.) cans of crushed tomatoes, followed by 15 ounces tomato ketchup and 6 oz of tomato paste. Add 1 dried bay leaf, 1 spoon salt and 1/2 spoon white pepper. Bring to a boil, then cook for 1/2 hour, covered, over low heat.
After 30 minutes, you may see the sauce is cooked down.
Before you serve, give it a little taste test. If it is still too acidic, add 1 spoon of sugar and stir well. You can a little more if needed.
Serve with parmesan slices, fresh basil and home-made garlic toast. If you have any leftover sauce, you can easily freeze this for a future meal.
Tip: You can also add mushrooms, pancetta, or your favorite ingredients to this sauce. For an Italian pink sauce, mix in 1 or 2 big spoons of heavy cream before serving.
Stir this for about a minute until the onions soften, then add 1 pound of ground turkey (or beef). Split the meat as you add it to the pot.
Keep cooking the turkey all the way thru, then add 1/3 cup of sherry wine. Cook the wine off for approximately 1 minute.
Lately I have been using canned organic tomatoes for this recipe. I have discovered that they're less acidic and supply a better flavour profile.
Finally, add two (28 oz.) cans of crushed tomatoes, followed by 15 ounces tomato ketchup and 6 oz of tomato paste. Add 1 dried bay leaf, 1 spoon salt and 1/2 spoon white pepper. Bring to a boil, then cook for 1/2 hour, covered, over low heat.
After 30 minutes, you may see the sauce is cooked down.
Before you serve, give it a little taste test. If it is still too acidic, add 1 spoon of sugar and stir well. You can a little more if needed.
Serve with parmesan slices, fresh basil and home-made garlic toast. If you have any leftover sauce, you can easily freeze this for a future meal.
Tip: You can also add mushrooms, pancetta, or your favorite ingredients to this sauce. For an Italian pink sauce, mix in 1 or 2 big spoons of heavy cream before serving.
Finally, add two (28 oz.) cans of crushed tomatoes, followed by 15 ounces tomato ketchup and 6 oz of tomato paste. Add 1 dried bay leaf, 1 spoon salt and 1/2 spoon white pepper. Bring to a boil, then cook for 1/2 hour, covered, over low heat.
After 30 minutes, you may see the sauce is cooked down.
Before you serve, give it a little taste test. If it is still too acidic, add 1 spoon of sugar and stir well. You can a little more if needed.
Serve with parmesan slices, fresh basil and home-made garlic toast. If you have any leftover sauce, you can easily freeze this for a future meal.
Tip: You can also add mushrooms, pancetta, or your favorite ingredients to this sauce. For an Italian pink sauce, mix in 1 or 2 big spoons of heavy cream before serving.
About the Author:
After 30 minutes, you may see the sauce is cooked down.
Before you serve, give it a little taste test. If it is still too acidic, add 1 spoon of sugar and stir well. You can a little more if needed.
Serve with parmesan slices, fresh basil and home-made garlic toast. If you have any leftover sauce, you can easily freeze this for a future meal.
Tip: You can also add mushrooms, pancetta, or your favorite ingredients to this sauce. For an Italian pink sauce, mix in 1 or 2 big spoons of heavy cream before serving.
About the Author:
Sharon Pearson has a fondness for great food and particularly homemade spaghetti sauce. I have made this site to talk about and share my homemade spaghetti sauce recipe.