All Purpose Meat Sauce
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.
All Purpose Meat Sauce
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.
Cooking Instructions
- 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
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