Rabu, 14 September 2011

My Mothers Favourite Homestyle Cooking Recipes

By Sharon Pearson




I'm not sure anyone who dislikes a big bowl of spaghetti topped with a homemade spaghetti sauce.

Today I am going to share my simple recipe for homemade spaghetti sauce. This spaghetti sauce recipe uses ground turkey rather than meat, but vegetarians can omit the beef all together.

The recipe needs one little to medium onion, which is sliced.

Heat a giant stock pot over extreme heat. Pour in 3 large spoons extra virgin olive oil followed by the cubed onion. Next, add 1 large spoon of garlic-shallot puree, or 2 cloves of crushed garlic. Stir.

Next, add 1 tablespoon of dried basil leaves. Crush with your fingers as you add the basil. Follow with 1 spoon of dried oregano.

Stir this for roughly a minute till the onions melt, then add 1 pound of ground turkey (or meat). Break the beef as you add it to the pot.

Continue to cook the turkey all of the way through, then add 1/3 cup of sherry wine. Cook the wine off for roughly 1 minute.

Recently I've been using canned organic tomatoes for this recipe. I've revealed that they are less acidic and provide a better flavor profile.

Ultimately, add two (28 oz) cans of crushed tomatoes, followed by 15 oz. tomato sauce and 6 oz. of tomato paste. Add 1 dried bay leaf, 1 teaspoon salt and 1/2 small spoon white pepper. Bring to boiling point, then broil 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 still too acidic, add 1 tablespoon of sugar and stir well. You can a touch more if required.

Serve with parmesan slices, fresh basil and home-made garlic toast. If you have any leftover sauce, you can easily freeze this for a future meal.

Tip: You may add mushrooms, pancetta, or your favourite ingredients to this sauce. For an Italian pink sauce, whisk in a few tablespoons of heavy cream before serving.




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