Homemade from scratch turkey and veggie splitghetti. Prep and cook time 6 hours.
Went to Amish country to get fresh veggies for super cheap. It doesnt pay to make your own garden.
I will preface with a couple pics.
This poor boy drew the short straw and had to shovel up after the horses.
The goods, 2 peck baskets roma tomatoes, peck of yellow squash, 2 bulbs fresh garlic, combo baby spinach and mustard green sprouts, 4 eggplants, 6 green peppers, not shown 6 medium vidalia onions. 4 pounds of 97% fat free ground turkey. Pound of combo sliced baby bella and crimean mushrooms.
Parboil tomatoes just until skin splits. Romas are best for sauce due to low acid and are meaty.
Chop veggies while tomatoes are parboiled, spiralize yellow zucchini, slice garlic.
Put together a victorio strainer and run the tomatoes through it. This is an easy way to remove the seeds and skin.
Put sauce in large stockpot. Add about 1/2 cup dried basil. Mine is 16 quarts with an inch thick stainless bottom to ensure even heat distribution. Bring to slow rolling boil and reduce by about 50%.
To be continued next post have hit pic limit for this post.
Reply With Quote
