Spaghetti Sauce
21 ingredients
11 steps
Ingredients
- 1 lb. tofu, crumbled
- 1 lb. ground turkey
- 2 to 4 Tbsp. olive oil
- 4 to 5 celery stalks and leaves, chopped
- 2 onions, chopped
- 6 large garlic cloves, minced
- 1 lb. mushrooms, sliced or chopped
- 1/2 large green bell pepper, chopped
- 1/2 large red bell pepper, chopped
- 1 small eggplant, peeled and chopped
- 2 Tbsp. oregano
- 2 Tbsp. basil
- 1/2 tsp. rosemary, crushed
- 1/2 tsp. crushed red pepper
- 1/2 tsp. salt
- 1/2 c. fresh parsley, chopped or 1/4 c. dry parsley
- 1/2 tsp. fresh ground black pepper
- 1 large can (6 lb. 6 oz.) whole, chopped tomatoes
- 3 cans (6 oz. each) tomato paste
- 1 tsp. anise seed (optional)
- 1/3 c. pesto substituted for garlic and basil (optional)
Directions
-
1Cook turkey and tofu until mostly browned, drain.
-
2Use large soup size pot.
-
3Heat pan, add olive oil and vegetables.
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4Cook, stirring frequently until veggies are somewhat limp.
-
5Add spices, turkey-tofu mixture and tomatoes.
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6Bring to a mild boil and simmer gently for 20 to 30 minutes.
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7Stir frequently.
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8Add tomato paste. Remove from
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9heat, allow to cool.
-
10Makes 6 quarts.
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11Freezes well. Use in lasagna, pizza or your favorite pasta dishes.
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