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I don't know anyone who doesn't like a big bowl of spaghetti topped with a homemade spaghetti sauce. Hi, I'm Chef Jason Hill ...
and today I'm going to share my easy recipe for spaghetti sauce. This recipe uses ground turkey instead of beef, but vegetarians can omit the meat all together.
Tags:Spaghetti Sauce Recipe,chef jason hill,chef tips,cheftips,cheftipsonline,homemade spaghetti sauce,Italian food,pasta,sauce,spaghetti,spaghetti sauce
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I don’t know anyone who does not like a big bowl of spaghetti topped with a home-made spaghetti sauce. Hi, I’m Chef Jason Hill and today we’re making spaghetti sauce. This spaghetti sauce recipe is just ground turkey instead of beef, but vegetarians can omit the meat altogether. First step is to get all your ingredients together and then call for one small to medium onion which you’re going to dice; and after we’ve diced up our onion let’s get started. First, let’s turn our pot on high; now I pour in 3 tablespoons of extra virgin olive oil, followed by our diced onion; next step, put a tablespoon of the garlic-shallot puree or you can use 2 fresh cloves of garlic, crushed, let’s stir this around for a bit; next I add a tablespoon of dried basil leaves and crush them up with your fingers as you add them, followed by a tablespoon of dried oregano. I’m going to cook the onion and the herbs for about a minute or two until the onion’s soft and then I’m going to add my pound of ground turkey. Juts kind of break up the turkey as you add it to your pan here, I’m going to continue to cook the turkey until it’s cooked all the way through and I’m going to pour in a third cup of cherry wine. Alright, we can see that the turkey is completely cooked; now I’m going to pour in a third cup of cherry wine and we’re going to let this cook off for only about a minute. You know lately I’ve been using a canned organic tomato product for this recipe, I find that they’re less acidic and have a better flavor profile. That was 2 28-ounce cans of crushed tomato followed by a 15-ounce can of tomato sauce; finally a 6-ounce can of tomato paste. After I pour in the tomato product, I’m going to throw in one dried bay leaf and you’re going to want this to kind of come back to a boil and then we’re going to turn on low and simmer it for a half an hour. Alright, before I close the lid and set it on simmer I’m adding a teaspoon of salt, half teaspoon of white pepper, going to stir that around, set it on low, put your lid on, let it sit there for 30 minutes, come back, stir and it’s going to be ready. Now you can see it’s cooked down and this is the consistency that you want. Before serving the sauce, give it a taste test. You may find there’s going to be a little bit of acidity in the sauce; cut this down, you can add a tablespoon of sugar, stir that around, give it another taste and this should be good to go. Alright, to assemble, I just drop some spaghetti in there, a nice, big pasta bowl; followed by our spaghetti sauce. Next I grab a few parmesan wedges, freshly toasted garlic bread and little fresh basil for garnish. If you’re a fan if Italian recipes, this is definitely one to try; for this recipe makes a lot of sauce that if you have any left over, you can easily freeze it for your future meal. Thanks for tubing in.