Meat Sauce and Spaghetti (Squash)

Can I just say, spaghetti is the weirdest word I've had to stare at wondering about its spelling ...in a long time?

My husband, who mostly loves the Standard American, completely loved this GAPS version of our favorite American-Italian comfort food.

I based this recipe off of Food Network's : Meat Sauce and Spaghetti -Alton Brown, 2009

   Read more at: http://www.foodnetwork.com/recipes/alton-brown/meat-sauce-and-spaghetti-recipe/index.html?oc=linkback

 

In a medium stockpot, saute: 

3 T Oil

4 large onions, finely chopped

1-2 bell peppers

When soft and caramelizing, add and stir for 3 minutes:
5 cloves garlic,  minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper 

 

Add:

1 lb. ground beef
8 ounces ground Turkey

When browned, add:
3/4 cup white wine 3/4 cup evaporated milk

2 (28-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 tablespoons tomato paste
 

cook until most of the liquid has evaporated, approximately 30 minutes. 

 

 

Optional:  

 

1 tablespoon ketchup
1 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce

 Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add 

1 tablespoon of olive oil

 

 and cook, stirring constantly, for 2 to 3 minutes.

 Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta, about 20 min.  

Pass the Parmesan!!