Spaghetti With Spicy Italian Meat Sauce
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground turkey sausage||8 Ounce|
|Ground turkey breast||8 Ounce|
|Canned tomatoes||28 Ounce, cut up (With Juices, 1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Dried basil||1 1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
Lightly spray a 4-quart saucepan or Dutch oven with olive oil no-stick spray.
Add the mushrooms, onions, celery, green peppers, parsley and garlic.
Cook and stir about 5 minutes over medium heat or until the vegetables are tender.
Add the turkey sausage and turkey breast.
Cook about 5 minutes or until no longer pink, stirring occasionally.
If desired, sprinkle with Parmesan cheese.
Stir in the tomatoes (with juices), tomato sauce, tomato paste, basil, salt, oregano, paprika, crushed and ground red peppers and bay leaf.
Bring to a gentle boil.
Reduce the heat to low.
Cover and gently simmer for 1 1/2 hours.
Before serving, cook the pasta according to the directions on the package and drain.
Remove and discard the bay leaf from the meat mixture.
Serve the meat mixture on top of the spaghetti.