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Spaghetti And Meat Sauce With Peppers And Mushrooms
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- #87437
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
2 teaspoons oil
12 ounces fresh mushrooms, sliced or quartered
2 cups thinly sliced onions
2 cups coarsely chopped bell peppers
1 tablespoon minced garlic
8 ounces ground turkey
8 ounces sweet or hot Italian turkey sausage, removed from casings
1 can (28 ounce size) crushed tomatoes
1/2 cup dry red wine or water
1/2 cup finely chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon salt
1 pound spaghetti
directions
Heat half the oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they are very soft (about 5 minutes). Remove the mushrooms and set aside.
Wipe out the skillet if the mushrooms gave off a lot of liquid. Add the remaining oil to the skillet. Add the onions, bell peppers, and garlic. Cook, stirring frequently, for 4 minutes or until the onions are soft.
Reduce the heat to medium and add the ground turkey and turkey sausage. Cook, stirring frequently, until the turkey is cooked and the meat is broken up.
Add the tomatoes, wine, parsley, basil, and salt. Mix well then bring the mixture to a boil. Reduce the heat to a low simmer and let cook for 10 minutes, stirring occasionally.
Meanwhile, cook the spaghetti as directed on the package. Drain well and keep warm.
Add the mushrooms to the spaghetti sauce and cook for 3-5 more minutes.
Serve the sauce over or tossed with the cooked pasta.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 18, 2020
I don't know how someone thought this was bland - it was fabulous! Didn't change a thing and my whole family loved it including the picky bff of my daughter who joined us for dinner.
October 8, 2019
This was really good. Not bland at all. And very easy to make
February 14, 2017
This spaghetti and meat sauce was perfect. Not at all bland like the other reviewer said and I felt it didn't need a thing. The hot italian sausage added flavor as did the abundant garlic. Of course, if you pick a bland red wine (or use water) then maybe that would be an issue but I used a hearty red. Overall, super recipe in my opinion with lots of fresh ingredients.
February 28, 2009
If I could I would give this recipe a rating of 1.5 because I love the idea of mushrooms and peppers in a turkey meat sauce. However, this recipe failed to deliver. I found the sauce to be very bland. I added more parsley (both dried and fresh), more basil (I used fresh and not dried), and more salt. I didn't measure but at least one to three and half more teaspoons of each. The additions I added that were not called for in recipe: about a teaspoon of sugar, a teaspoon of dried thyme, a few sprinkles of garlic and onion powder. I didn't have any Italian seasoning, but I would have added that too. I also added a small sprinkle of red pepper flakes. Still, the sauce wasn't what I was hoping for. I simmered the sauce a little longer (about 20-25 minutes) hoping the flavors would *meld* together. The end result-a sauce that was still a little bland and much too watery. I didn't have any tomato paste to thicken but I wish I did.... All in all, while I liked the idea of the recipe, I have to say that I just wasn't satisfied even with my extra additions. Perhaps the leftovers would be better. As of now, my search for the ultimate recipe for spaghetti and meat sauce continues.