Spaghetti Sauce

Spaghetti is my favorite meal and has been since a kid. I think it was sealed to be my favorite the summer of 1990. A couple of days after my 10th birthday I had to have my appendix removed. Back then a patient with this procedure was required to stay in the hospital for about 4 days and they cut you open. I have an ugly 4 inch scar to prove it. One night while eating my mush and jello hospital food, I asked my mom what everyone at home was eating and she said Spaghetti. I have never wanted a food so much. My mom promised that when I was allowed to eat a regular diet again she would make it for me. And she did, and it is in my memory the best tasting food I've ever had.

Most of the people I've cooked for has never had my spaghetti. I don't make it for guests, because I believe that most everyone likes spaghetti a certain way. At least that's how I am. I don't order spaghetti at restaurants and I almost never like someone else's homemade kind. I like mine, it came from mother.

Spaghetti Sauce

1 lb hamburger

3 small cans tomato sauce

1 small can tomato paste

1-2 t dried basil

1-2 t dried garlic powder

1-2 t dried oregano

1 t sugar

salt and pepper

Brown the hamburger in a large sauce pan, season it with salt and pepper. Add your tomato sauce and paste. Then take one of the cans and fill it up with halfway to 3/4 of the way with water. Add spices. Stir all together and bring to a boil. Cover pan, and turn heat down to low and simmer. Stir occasionally and let simmer for 20 min.

Skillet Lasagna

This is a Pampered Chef Recipe that I has made it's way into my frequently used recipes. 


Skillet Lasagna

1 jar 24-26 oz of spaghetti sauce (feel free to make your own, I like Prego's traditional)
3 cups water (I use jar from sauce, plus a little)
8 oz lasagna noodles, break each into thirds
1 lb ground turkey italian style (I really recommend the italian style, it calls for sausage, but I like this better)
2 garlic cloves minced
2 oz parmesan cheese (about a 1/4 cup)
2 Tb chopped fresh parsley divided
1 c ricotta cheese
 1/2 shredded mozzarella cheese
1/4 t black pepper
 
 
Combine sauce and water in large skillet, cover and bring to a boil. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes, stirring occasionally. 

In another pan cook turkey breaking up until no longer pink; then add garlic and cook 1 minute longer.

In a bowl combine cheeses, parsley, and pepper.

When noodles are done, mix in turkey, then scoop cheese mixture into the skillet (do not stir it in, make it look like dollops of sour cream, or scoops of ice cream) cover and simmer gently 3-5 until cheese is heated through. Sprinkle remanding parsley as garnish.

Italian Gravy

In Italy they call sauce gravy. This is another recipe I got from my friend Allie. She got it from an actual Italian. We got together one afternoon to make this and can it for our shelves. I loved having it on hand and went through it way too fast. This sauce is best, in my opinion, meatless. Best for raviolis, gnochiis, or in my skillet lasagna recipe.

"Gravy"

2 cans 28 oz crushed tomatoes
1 can 28 oz pureed tomatoes
1 large can tomato paste
1 med bulb garlic peeled and crushed
1/8 c finely grated carrot
1 c. finely chopped onion
1/8 c. finely chopped celery
1/2 t. oregano
1 T. basil
1 t. parsley
1 t. black pepper
2 pinches crushed red chili
1 T. salt
1/8 c. olive oil
1/8 c. Parmesan cheese
1 c. red wine (I use chicken broth)
1/8 c. freshly chopped parsley
5 large basil leaves torn
2 cans water

1. Heat olive oil in heavy pan until water dropped in will pop. Reduce to medium, add garlic, and brown lightly. Add onion, carrot, celery, and cook until soft.

2. Add all dry herbs and wine (chicken broth). Hold back the salt, pepper, chili, fresh herbs and parmesan until the end. Reduce until almost dry.

3. Add all tomato products and water. Mix well and add salt, pepper, andchili. Simmer for at least 2 hours (but longer is better!) Add cheese and basil at the end.

Skillet Lasagna

I got this recipe from my Pampered Chef Dinner in under 29 Minutes cook book. Its so quick, easy and yummy.

Skillet Lasagna

1 jar marinara sauce (I use Prego traditional style)

3 c water (I just fill up the Prego jar with water)

8 oz lasagna noodles (not ready bake)

1 lb turkey sausage mild italian style

2 garlic cloves, minced

2 oz parmesan cheese

2 T chopped fresh parsley

1 c ricotta cheese

1/2 mozzarella cheese

1/4 t pepper

Combine sauce and water in large skillet, bring to a boil. Break noodles into thirds (be careful this can make a mess), then add to sauce. Cover and simmer on med-low, stirring occasionally. Cook for 16-18 minutes or until noodles are tender.

Remove sausage from casings and brown in a medium skillet, breaking up into small pieces. When cooked through add garlic and cook for one minute more. Set aside.

In a bowl combine cheeses, parsley and pepper. Set aside.

Stir sausage into noodles, when combined drop large spoonfuls of cheese into pan. Do not stir the cheese into sauce. Put lid back on and let cheese warm up.

Serve and enjoy.

**I like to use ground turkey italian style. If this is not on hand use ground turkey seasoned with sage, fennel seed, pepper, red pepper flakes, garlic powder and oregano.