All Purpose Meat Sauce

Name: All Purpose Meat Sauce
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 4 oz baby portobello mushrooms, diced (optional); 4 cloves garlic, minced; 1 (28 oz) can whole peeled tomatoes; 1 (6 oz) can Italian seasoned tomato paste; 1 (6 oz) can roasted garlic tomato paste; 1/3 cup Chianti red wine (do not substitute); 1 T dried basil; 1 T dried oregano; 2 t dried parsley; 2 bay leaves; 1/2 t fennel seed; 1 t crushed red pepper; 1 T sugar; 2 T avocado or olive oil; 1/2 pound Italian seasoned ground turkey; 1/2 pound hot or sweet turkey Italian sausage; 1 bag Gardien ground crumbles (optional if vegan/vegetarian)

Char @cook_5347461

Illinois

This is my pasta sauce recipe that I have tweaked over the years and finally made it to this resting place. I use this sauce from everything spaghetti to lasagna to baked ziti. A friend of mine took some and made a pizza sauce base with it which is why I call it all purpose. The sauce is thick and rich. I recommend sticking with the chianti. I have tasted it with merlot and cabernet, chianti is by far the best version I have made. I list the mushrooms as optional because I don't always use them.

This recipe can easily be made vegetarian/vegan by replacing the Italian turkey sausage with a bag of Gardien ground crumbles seasoned sautéed with oil and 1 tbsp of Italian seasoning.

Char @cook_5347461

Illinois

This recipe can easily be made vegetarian/vegan by replacing the Italian turkey sausage with a bag of Gardien ground crumbles seasoned sautéed with oil and 1 tbsp of Italian seasoning.

Saved

Ingredients

120 mins

4 servings

1medium yellow onion, diced
4 ozbaby portobello mushrooms, diced (optional)
4 clovesgarlic, minced
1 (28 oz)can whole peeled tomatoes
1 (6 oz)can Italian seasoned tomato paste
1 (6 oz)can roasted garlic tomato paste
1/3 cupChianti red wine (do not substitute)
1 Tdried basil
1 Tdried oregano
2 tdried parsley
2bay leaves
1/2 tfennel seed
1 tcrushed red pepper
1 Tsugar
2 Tavocado or olive oil
1/2 poundItalian seasoned ground turkey
1/2 poundhot or sweet turkey Italian sausage
1 bagGardien ground crumbles (optional if vegan/vegetarian)

Saved

Steps

120 mins

1

Heat a nonstick pan on a stove over medium heat and add 1 T of the listed oil. Add chopped onions and cook until translucent about 2-3 minutes then add minced garlic and mushrooms, sautee for another minute or so.
2

Add can of whole peeled tomatoes to the mixture along with the two cans of tomato paste and mix well in the pan. Once mixed add the Chianti to the mixture along with all of the spices. Stir well and reduce the heat.
3

Heat a seperate pan add the other 1 T of oil. Place ground turkey and turkey Italian sausage in the pan. (I remove the turkey Italian sausage from the casing and mix it with the ground turkey). Break it up well and allow it to brown. Don't forget to stir the sauce from time to time in between.
4

Once the meat is cooked drain excess oil/liquid and add it to the red sauce. Allow the combination to simmer for as long as you can allow it. (I normally simmer it for 1 to 2 hours but you can use it after a good 30 minutes too).
5

Dont forget to remove the 2 bay leaves

Saved

Cooksnaps

Saved

Char @cook_5347461

on July 19, 2016 10:51

Illinois

I throughly enjoy cooking. When I can actually remember to write down something after I do it after making a recipe on a whim I tend to post it here. This site is also a good way for me to record and remember my recipes. Gotta love modern technology.