This dish is based on my grandmother’s recipe. I added a few ingredients (diced tomatoes, ground turkey, seasonings, and red wine vinegar) to make it my own.
It’s easy and perfect for a crisp fall day.
Classico spaghetti sauce
1 10 oz can of diced tomatoes
1 small can of mushrooms
1 medium green pepper
1 medium onion
2 cloves of garlic
Sweetener of your choice (Splenda or sugar)
2 Bay leaves
Rosemary, Basil, Oregano. Use the herbs you prefer
Red chili pepper flakes
Red wine vinegar
Sea salt and ground pepper
Shredded cheese of your choice
Spaghetti of your choice
Pour olive oil in a deep pan, add the ground turkey, season with salt, pepper, and Weber’s seasoning. Cook the turkey until it’s nearly done. Move it to the side of the pan and add the chopped green pepper, garlic, and onion. Season them as well.
When they have cooked down, add the can of diced tomatoes and the mushrooms. Season again with pepper, Weber seasoning, herbs, bay leaves. and a pinch of Five Spice. Pour in Classico spaghetti sauce.
I don’t like to waste the sauce so I pour some Worcestershire sauce, Splenda or sugar, red wine vinegar, and a dash of water into the jar. I put the lid on the bottle and mix it all together and pour it into the sauce. I’ll clean this jar and use it later for storage or as a drinking jar.
If you don’t have a nice chunky sauce like this…you’re missing out.
I put shredded cheese and jalapenos on top and dig in. I’ve made this spaghetti so many times that I don’t even taste test. It’s perfect every time!