Sunday, May 30, 2010

Spicy Italian Meat Sauce

This is a spaghetti sauce recipe from a long-time family friend. I first made this when I was in high school, and I have been craving it for years now. Thankfully she remembered the recipe and sent it to me a few months ago, made it for us just after we brought our son home from the hospital, and made an extra batch for us to freeze. I hope you enjoy the recipe as much as we do!
3/4 cup sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup celery
1/2 cup green peppers
2 tablespoons snipped parsley
2 cloves minced garlic
8 ounces ground turkey sausage
8 ounces ground turkey breast
1 (28-oz) can tomatoes with juices, chopped
1 (8-oz) can tomato sauce
1 (8-oz) can tomato paste
1 1/2 tsp dried basil
1/2 teaspoon salt
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp crushed red pepper
1/8 tsp ground red pepper
1 bay leaf
Spray a Dutch oven or saucepan with non-stick spray (or coat with olive oil), and add mushrooms, onions, celery, green peppers, parsley, and garlic. Cook while stirring 5 minutes over medium heat or until vegetables are tender.
Add the turkey sausage and breast, and cook about 5 minutes or until no longer pink. Sprinkle with Parmesan cheese.
Stir in the tomatoes, sauce, paste, basil, salt, oregano, paprika, red pepper, and bay leaf. Bring to a gentle boil, reduce heat to low, and simmer covered for 1 1/2 hours. Serve over spaghetti or spaghetti squash.

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