THE SAUCE:
Today I will show you how to make superb spaghetti sauce from scratch.
Ingredients:
- 8-10 Roma tomatoes
- 2 heirloom tomatoes (or other softer versions)
- 3 bay leaves
- Sprig of rosemary
- 6-10 tablespoons Italian seasoning
- 3-4 cloves garlic, pressed with garlic press
- 1 minced medium white onion
- 1-3 tbs garlic powder
- 2 tbs salt
- 1 tbs pepper
- A few sprigs fresh cilantro, finely chopped
- a small bundle fresh basil finely chopped
- 1-2 freshly chopped green onions
- 2 mini bell peppers - or 1/4 large bell pepper
- 1/2 tsp crushed red pepper
- 1 small can Tomato Paste (for the red color)
You start with putting the Roma tomatoes in a blender and dicing up the heirloom tomatoes. Put into big pot with other ingredients. raise to a boil on high, then simmer at a low boil for 3-5 hours. Stir every 10-15 minutes with a flat wooden spatula, scraping the bottom. Taste every hour, and add any needed seasoning a cording to taste.
Once the rosemary starts loosing half of its leaves in the pot, remove the sprig. (Takes about 1.5 hrs)
You do need a minimum of 3 hours simmering for optimum taste. This may not be as "red looking" as your traditional spaghetti sauce. But with all the fresh stuff... it is high on taste.
TURKEY MEATBALLS:
Ingredients:
- 1.5 lbs ground turkey (Italian sausage flavor)
- 3/4 cup oatmeal
- 1 Egg
- 1 hefty squirt ketchup
- 1-2 sprigs fresh basil finely chopped (stem with leaves)
- 1 TBS pepper
- 3 TBS Italian seasoning
- 2 dashes of soy sauce (or liquid aminos acids)
- 1-2 cloves fresh garlic pressed with a garlic press
- 1/2 TBS garlic powder
- 1 TSP onion powder
- 1 - 1.5 TBS fennel coarse ground in a mortar and pestle (secret ingredient)
- A few dashes crushed red pepper
- Several dashes all purpose seasoning salt
Preheat oven 425 when you are about an hour from completing spaghetti sauce.
Mix all ingredients above together with your HANDS. It gets blended best that way.
Make meatballs about 2 inches in diameter. Put on cookie sheet - spaced about an inch apart.
Bake for about 35 - 40 minutes. They should be stiff (not squishy) when you push on outside. Feel free to cut one open to ensure it is cooked if you are uncertain.
NOODLES:
Start about half an hour before completing spaghetti sauce.
If you have the opportunity to make fresh noodles on top of this recipe, you will have something to serve in a five star restaurant... I haven't done that yet... But for standard noodles, simply follow the instructions on the package.
The basics always start with a pot of water - brought to a boil. Add a dash or two of olive oil. Add 1-2 tsp salt once it is boiling vigorously.
Add noodles. Cook til desired softness. Taste before removing.
CHEEZY BREAD:
