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weekend food 050

This week, last week, the week before, this is all we have been eating, because it is so scrumptious.  Us Italians call it just “sauce”, Americans call it “spaghetti sauce”.  Yes there is a difference.  I have always made homemade sauce, usually the type with short ribs, cooking on the stove top all day long, ya know.  A good friend of mine gave me this recipe, and we really are liking it, a lot, lately.  Here is the recipe, along with how we serve it;

First, in a separate pan, cook your turkey burger, that is if you want a meat sauce, otherwise omit it.  Cook with a little ghee and add whatever spices you’d like.  Set aside.  Then, dice up onion and garlic and saute in a pan with grape-seed oil or olive oil.  Make sure you do this in the pan that you are going to put all of your other ingredients into.  Grab a couple cans of tomatoes from TJ’s or wherever (FYI, if you ever go to World Market/Cost Plus, grab a brand of sauce called Pomi, it’s the best).  You can also take the time, if you have it, and dice up fresh tomatoes, then put the tomatoes in with the garlic and onion, and at this point add the turkey burger.  As those ingredients are simmering, dice up the kalamata olives, mushrooms, and whatever else you want to add.  You can also leave out anything you’d like.  After you are finished dicing, throw ingredients into sauce mixture, season with oregano, parsley, garlic powder, pepper, sea salt, cayenne pepper, and simmer for 45 minutes.  Again, you can add or omit any of these things.  When you feel the sauce has absorbed all of the yummy flavors and you are ready to serve it, instead of cooking up the carb-loaded pasta, grab some organic spinach (cold), put it in a bowl, and serve the sauce over it.  The heat from the sauce wilts the spinach a bit and makes it so delicious that you won’t even miss the pasta.

I know it sounds a bit strange, but try it, you won’t be disappointed!

Capisce?!

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