We love our spaghetti around here – in fact, Tiny is such a fan that he would probably willingly eat it three times a day if allowed. Sure, I could buy jarred sauce, but I kind of like making my own. And I have an extremely involved version, and an extremely easy version. These days, I think you can figure out hands down which version ends up getting made the most.
So here goes. There are some variations – you could add pureed carrots to it, or even 1/4 cup of red wine if you wanted, swap out turkey for ground beef, ground pork or Italian sausage, add mushrooms, etc. We serve it on whole wheat pasta, with a salad or steamed veggies.
1 29 ounce can of pureed tomatoes
1 29 ounce can crushed tomatoes (if you can’t find one or the other, just use two cans of whatever you can find)
1/3 cup dried or 1/4 cup frozen Italian seasoning (or 1 tbsp each of oregano, basil, or parsley)
3 cloves of garlic, minced
1/2 tbsp of salt
1/4 cup Parmesan cheese, grated
1 pound ground turkey, ground beef or Italian sausage
1 small can of sliced olives, drained, or 1 cup fresh mushrooms, sliced
2 tsp (or less) red pepper flake
In a little olive oil, crumble the ground turkey, beef or Italian sausage, and begin browning over medium heat. Add garlic (and mushrooms, if you’re going to), and stir for a couple of minutes. Add your cans of tomatoes (the meat doesn’t have to be done, in fact, it’s better if it finishes cooking with the sauce), and stir. Add the Italian seasoning, the salt, the Parmesan cheese and any of the other optional ingredients you want to, and stir again. Turn the heat to low, and cover, letting it simmer for at least 30 minutes. You can let it simmer longer, if you like – just give it a stir every now and again.
This also is a good recipe for the slow cooker. Brown your meat, then dump everything into the cooker, set on low, and walk away. Come home and cook your pasta, and you’re done!