Mushroom and Turkey Spaghetti Sauce

Mushroom and Turkey Spaghetti Sauce

Growing up, one of my favorite meals was spaghetti and meatballs. The comforting aroma of tomato sauce simmering on the stove and the joy of twirling spaghetti around my fork always made me feel at home. As I've grown older, my culinary curiosity has led me to explore new flavors and experiment with different combinations. Creating unique sauces has become a delightful pastime, and my husband is always eager to be my taste tester.

One of my favorite creations is a modern twist on a classic mushroom spaghetti sauce. The original recipe was tucked away in an old church cookbook I inherited, an authentic piece of southern heritage. While the original recipe was charming, it wasn't quite what I envisioned. By making a few adjustments, I transformed this traditional dish into something more contemporary and delicious.

Ingredientes:

• 1 lb. ground turkey or beef

• 1 medium onion, chopped

• 1 pt. of canned tomatoes, smashed

• 1 small can of tomato sauce

• 1 can cream of mushroom soup

• 1 can water (fill the cream of mushroom soup with water)

• 1 6-oz. can chop mushrooms

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 1 tsp. dried basil

• 1 tsp. dried oregano

• 1 tsp. dried sage

• salt and pepper to taste

Directions:

1. Brown the Meat: In a large skillet, cook the ground turkey or beef with the chopped onion over medium heat until the meat is browned. Stir occasionally to ensure even cooking.

2. Drain Grease: Once browned, carefully drain any excess grease from the skillet to reduce fat content and improve flavor.

3. Combine Ingredients: In a large stock pot, combine the browned meat and onions with the smashed canned tomatoes, tomato sauce, cream of mushroom soup, water, chopped mushrooms, onion powder, garlic powder, dried basil, dried oregano, and dried sage. Stir well to blend all ingredients.

4. Season: Add salt and pepper to taste, adjusting according to your preference.

5. Simmer: Place the stock pot on low heat and let the mixture simmer for one hour. Stir occasionally to prevent sticking and ensure all flavors meld together beautifully.

6. Serve: Once cooked, serve the stew hot. It pairs well with a side of crusty bread or over a bed of rice for a complete meal.