Tinfoil Chef

This is continued from the previous entry “Homemade Tomato Sauce“. I was originally going to do the whole thing as one entry but decided to break it up into two steps when it started to get kinda long.

I start the actual spaghetti sauce by taking three 1 pound chubs of ground turkey (thawed) and browning it in a large skillet with a generous handful of chopped green pepper and another of diced onion. Sprinkle some Italian seasoning on this and stir and chop with the spatula to both break up the meat and mix everything together.

In a large sauce pot start with the tomato sauce and add salt, pepper, Italian seasoning, basil a bay leaf and a handful of parsley. When the meat is thoroughly browned, this is where I normally would add two 29oz cans of spaghetti sauce, I added the tomato sauce I made earlier along with a couple cans of diced tomatoes and Italian seasoning.

Bring it to a boil stirring frequently, then cover and turn the heat down to low. Check it once in a while and give it a stir. How long you allow it to simmer is mostly up to you. It can be ready to use in 10 to 15 minutes of simmering but I prefer to let it go all afternoon (two to four hours) to allow all of the flavors to blend.

Technorati Tags: spaghetti sauce, recipe, tomato paste, homemade spaghetti sauce, tomato sauce