The Dark-Eyed Mistress of Sweet, Sweet Pain (jenni_the_odd) wrote,
The Dark-Eyed Mistress of Sweet, Sweet Pain
jenni_the_odd

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Because I love you - how to doctor jarred spaghetti sauce into something delicious.

Okay, so. You want to make spaghetti for dinner. But plain 'ol sauce from a jar is boring, and homemade is too time-consuming (or you just don't know how and don't want to risk a kitchen experiment at the moment).
Here is the World's Tastiest Spaghetti Sauce. Swear to god. As a bonus, because the veggies are diced very small, the majority of veggie haters won't even notice them.

Jenni's "Haha, you just ate vegetables!" sauce
  • 1 med. onion
  • 1 med. to large zucchini
  • 1 8 oz package mushrooms
  • 1 lb ground turkey breast
  • olive oil
  • garlic (to taste)
  • 2 jars spaghetti sauce (I recently found Ragu Chopped Tomato, Garlic, and Olive Oil, and it was wonderful)

    1. Wash the veggies. Cut them up into medium-sized chunks that your food processor can handle, and pulse a few times until they are in tiny bits. Don't let 'em get liquidy and pureed. Tiny bits are key.
    2. Sautee the veggies in a bit of olive oil, with some garlic. I loves me some garlic. If you do not love it so much, you can omit this, particularly if the sauce you're using has some in it already.
    3. Add the ground turkey to the veggies and cook.
    4. Add sauce. Simmer a bit to heat through, and devour like starving beasts.

    Since you can cook everything in the same saucepan, there's just that and the food processor to clean. There's no need to add salt or anything to the vegetables, since most commercial sauces have plenty of salt in them already.
    It's pretty hearty - makes a damn fine meal on it's own, even without pasta. I am currently eating the last of our leftovers from last night (there was only a cup or so left. Gabe and I LOVE this sauce) on top of spinach pie. Mmmmm.
  • Tags: recipes
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