1 24-oz bottle of Rega Italian strained tomatoes (Passata Di Pomodoro)
1 26-oz carton of Pomi strained tomatoes
2 carrots, diced
1 large onion, diced
4 stalks of celery, diced
5 cloves of garlic, minced
1/2 cup fresh basil, chopped
1/2 cup fresh Italian parsley, chopped
1 tsp dried sweet basil
Himalayan pink salt, to taste
Pepper, to taste
Extra-virgin olive oil
Add about 2 tbsp olive oil to a heavy skillet and heat over medium. Add the carrots, celery, onion and garlic. Stir and cook for about 10 minutes. Add the fresh basil and parsley, reserving a few leaves of each for garnish. Continue to cook for a few minutes, then add the strained tomatoes (both the Rega and the Pomi). The Pomi strained tomatoes are thicker than the Rega, and no tomato paste needed to be added to this sauce. Simmer on low with the lid tilted on top, stirring frequently. Taste after about 25 or 30 minutes, then taste before adding salt and pepper. Meanwhile, cook your spaghetti. When it is al dente, drain and return to pot. Add enough sauce to the pasta to coat all of it lightly. Serve each plate with additional sauce on the side, and garnish with fresh basil and parsley.
I made a huge batch of organic ragu sauce (with organic ground turkey, so NOT vegan) for my daughter to take back with her today to her college dorm as she begins her second semester of her freshman year. She’s enjoyed a month-long winter break at home; unusually long, in my opinion, but we have loved it. My middle son was home from mid-December until early January…big difference between CSU and UC college schedules.
It was sad to see her leave today, as much as it was sad to see my middle son leave on January 3rd. Thankfully, I always have my eldest son within a short distance away (he graduated from college a few years ago, and he’s now living and working nearby). I guess I’m just like a Jewish mother, even though I’m not Jewish. 🙂
Extra-virgin olive oil
2 lbs. organic ground turkey
One large onion, chopped
4 stalks celery, chopped
4 carrots, chopped
4 large cloves garlic, minced
3 15-oz cans of petite diced organic tomatoes
3 jars of organic marinara sauce
2 tbsp. dried basil leaves
Brown the ground turkey in an olive-oil sprayed pot on medium-high heat, stirring frequently until the turkey is all cooked. Drain and rinse in colander. Set aside. Add about 2 tbsp. of extra-virgin olive oil in pot, and heat on medium-high. Add onion, carrot, celery, and cook, stirring frequently until soft. Turn heat down to medium and add garlic, stirring for a few minutes. Add basil, stirring for a few minutes before adding diced tomatoes and marinara sauce. Continue cooking on simmer until the sauce reduces and thickens. Add salt and pepper per taste. Let cool, and refrigerate overnight.
The next day, the sauce is ready to reheat for immediate use, or freeze in individual containers.