My Grandmothers Spaghetti Recipes

FAMILY RECIPE: MY GRANDMOTHER'S CHINESE "SPAGHETTI" BOLOGNESE (GF, PALEO, DF)

Steps:

• Preheat oven to 400F.
• Place squash on the oven tray and let it bake for 5-10 mins or until you can cut the squash in half. This will make it easier to cut into your squash.
• Cut your squash in half lengthwise. Scoop out all the seeds.
• In a roasting pan (make sure it has edges), lay your squash flesh side down, skin side up. Pour over a little water so that it comes barely covers the bottom of the tray.
• Bake for 35-45 minutes till tender. Take out of the oven to let it cool
• Use a fork to scrap so you get beautiful strands of spaghetti squash. Sprinkle salt on your squash.
• In a hot pan, add your mince turkey, carrot and onions. Keep stirring to break up the turkey.
• After 1-2 minutes, add in your garlic.
• When your turkey has just turned brown, add in your chicken broth, soy sauce, sugar and tomato paste, Italian seasoning and black pepper. Mix.
• When the stock starts boiling, turn it down to a simmer. Cook for 10 minutes.
• Mix cornstarch with 1.5 tbsp of water. Add your slurry mixture. Allow the cornstarch to mix and cook through for another 1-2 minutes or till thick.
• Taste and adjust.

GRANDMA'S SPAGHETTI SAUCE

Steps:

• Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
• Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
• Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

MY GRANDMOTHERS FAMOUS SPAGHETTI SAUCE

Steps:

• Brown meat in 1 tablespoon olive oil. Drain well. (I rinse my meat after browning to get as much grease off as possible.).
• Chop celery, bell pepper, onions and garlic in food processor or by hand.
• Add remaining olive oil and saute vegetables until tender over medium-high heat. Return meat to the pan.
• Add remaining ingredients and add enough water to make really watery or soupy. It will cook down. Add water as needed. Simmer about 4 to 6 hours until cooks down to proper consistency for sauce.