How to make kick-ass spaghetti
Thursday, October 20, 2005
I went to my parents' house the other night for dinner. My dad made an excellent spaghetti. Thinking about it, I decided to post MY recipe for spaghetti, which I personally love. Here's how to make my kick-ass spaghetti. Lots of this I got from my mother, but it's evolved considerably since then.
Pour the Ragu into a large crock-pot. Turn on crock-pot. Dice green pepper and cabbage, and insert into sauce. Insert corn into sauce. Add garlic and spices. Brown sausages and turkey. Drain fat and put meat into the sauce. Mix tomato paste and puree into sauce. Add sugar. Cook for about 3 hours. Turn off the crock-pot and drain any fluid sitting on the top. Place the crock-pot in the refrigerator over-night. Remove 2 hours before serving the next day. Warm and server. Pasta optional.
Serves about a dozen.
Ingredients:
2 jugs of Ragu (or somesuch) flavored Tomato, Basil, & Garlic (or something slightly spicy
1 lb ground mild italian sausage
1 lb ground pork sausage
1 lb ground turkey (or turkey breast)
1/2 head green cabbage
1/2 green pepper
1/2 small bag of sweet white corn
1/4 cup of brown sugar (thanks for the reminder, Laura)
1 small can of tomato paste
1 small can of tomato puree
3 tablespoons of minced garlic
an assortment of spices, including fennel (very important), black pepper, basil, and "italian spices".
Pour the Ragu into a large crock-pot. Turn on crock-pot. Dice green pepper and cabbage, and insert into sauce. Insert corn into sauce. Add garlic and spices. Brown sausages and turkey. Drain fat and put meat into the sauce. Mix tomato paste and puree into sauce. Add sugar. Cook for about 3 hours. Turn off the crock-pot and drain any fluid sitting on the top. Place the crock-pot in the refrigerator over-night. Remove 2 hours before serving the next day. Warm and server. Pasta optional.
Serves about a dozen.
posted by Burton at 12:31 PM
3 Comments:
Corn?? that's so wrong. we're not making chili sauce here folks.
a tip, however. Next time you make it put about 1/4 cup of sugar in. sugar cuts the acidity of the tomatoes and brings out the flavor.
I knew I'd forget something... I actually do that. I'll fix that. THANKS!
you're welcome!
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