Wednesday, November 6, 2013

Meat Sauce and Spaghetti (Squash)

Can I just say, spaghetti is the weirdest word I've had to stare at wondering about its spelling 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:
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 
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. 
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!!

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela