This homemade spaghetti sauce is one of the most authentic spaghetti sauce recipes we’ve tried. This recipe uses ground turkey instead of beef, but vegetarians can omit the meat all together. You can also add mushrooms, pancetta, or your favorite ingredients to this sauce. For an Italian pink sauce, stir in a few tablespoons of heavy cream before serving.
- 1 small to medium onion, diced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon garlic-shallot puree (or 2 cloves of crushed garlic)
- 1 tablespoon dried basil leaves
- 1 tablespoon dried oregano
- 1 lb. ground turkey (or beef)
- ⅓ cup sherry wine, optional
- Two (28 ounce) cans organic crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces of tomato paste
- 1 dried bay leaf
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon sugar, to finish
- Parmesan shavings, fresh basil and homemade garlic toast
- Heat a large stock pot over high heat. Pour in the extra virgin olive oil followed by the diced onion. Next, add the garlic-shallot puree or crushed garlic and stir to combine.
- Add the dried basil and oregano leaves to the spaghetti sauce. Crush with your fingers as you add the dried herbs. (You can certainly use fresh as well, but wait until later to add them.)
- Stir this for about a minute until the onions soften, then add your ground turkey or beef. Break up the meat as you add it to the pot.
- Continue to cook the meat all the way through, then add the sherry wine (optional). Cook the wine off for about 1 minute.
- Finally, add the crushed tomatoes, tomato sauce and tomato paste, followed by the bay leaf, salt and white pepper. Bring to a boil, then simmer for 1/2 hour, covered, over low heat.
- After 30 minutes, you'll see the sauce is cooked down.
- Before you serve, give it a little taste test. If it's too acidic, add 1 tablespoon of sugar and stir well. You can a little more if needed.
- Toss the sauce with cooked spaghetti noodles. Serve with parmesan shavings, fresh basil and homemade garlic toast.
- If you have any leftover sauce, you can easily freeze this for a future meal.
Recipe by Jason Hill / CookingSessions.com
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