Linda G. wrote:
> Maybe you people have already put in your recipes for Italian Spaghetti
> Sauce, but I didn't get the chance to read them. If so, please put them
> in again. I really like the spaghetti sauce with Italian sausage in
> it.

This is my basic meat-based sauce:

2-2.5 lbs ground turkey (or beef) browned well, left in dime to
quarter-sized chunks.
1 lb Italaian sausage (with fennel seeds) browned well, as above
1 XL sweet yellow onion, or two medium, diced into chunks (about 1/2 by
1/2 inch)
2 medium green peppers diced as above
1lb mushrooms cleaned, and sliced (Portobellas, Crimini or white)
2 32oz cans of tomatoes (crushed one diced), or more
1 small can tomato paste
2 cloves garlic, crushed
Dried spices/herbs to taste: garlic powder, onion powder (just a bit),
Italian spice mix [I make my own: dried oregano, dried sweet basil,
freshly ground black pepper, dried rosemary (just a bit)]
2-3 T Kayro light corn syrup (or Sugar in the Raw) (if needed)
canola oil or olive oil to coat pans.

You can substitute fresh herbs for the dried, but use them wisely. You
can also use more Italian sausage, but my DH finds it a bit
overpowering when I do.

Method:

In a large, heavy skillet, heat oil and sautee onions over low heat
until slightly browned and sweet (beginning to caramalize). Add green
pepper and cook 5-7 minutes, while stirring, until slightly softened.
Transfer to a large sauce pan (I use an 8 qt. pot). Add browned meats,
tomatoes, garlic, mushrooms, and dried herbs/spices. Turn heat to
medium until sauce starts to simmer. Reduce heat to low. Simmer
uncovered on low 1-2 hours (or more) until tomatoes start to break down
and liquid starts to evaporate. Add tomato paste and simmer another 1-3
hours on low, stirring ocassionally. Taste. If too acidic, you can
add Kayro syrup (or sugar) at this time, but you will need to cook
sauce an additional 30-60 minutes to blend flavors. Adjust flavor by
adding more spices, as needed. Often I will start the sauce one day
and finish it the next, as the true flavor comes out over time.

As an alternative, you can make the sauce without the meat, and cook
meatballs separately, adding them to the sauce during the last 40
mintes of cooking. When I make meatballs, I use ground turkey, Italian
sausage, bread crumbs, and spices. Form into golf-ball sized balls and
brown well under the broiler, on all sides.

Mind you, I make no claim that this is authentic Italian sauce of any
kind. In fact, it is the sauce I have made for years, despite having
dated a guy from Arezzo, Italy, who taught me how to make REAL Italian
food. But it is a sauce that is delicious on any kind of pasta and
I get requests for it, often.

HTH,

-L.