Grandma A’s Recipe Box: Spaghetti with Turkey-Tomato Sauce

Another heart-healthy one here – the note in the top corner says S F 1 gram. But there’s something odd about the way this recipe was written – I’m sure I’ve done the same thing a hundred times, but there’s an ingredient missing from the list, and some directions are repeated twice. (Heck, I’m sure I have dozens of recipe cards no one can even read, never mind interpret my shorthand.)

Here’s the recipe as written:

Spaghetti with Turkey-Tomato Sauce

1 medium onion
1/2 lb ground turkey
1 1/2 t. oregano
1/2 t. black pepper
1 TB. olive oil
35 oz tomatoes with liquid

Chop onion. Add turkey, garlic, oregano, pepper. Cook 5 min. ’til turkey begins to brown.

Add tomatoes + liquid, oregano, pepper. Simmer 20 minutes.

Cook spaghetti 10-12 min.

Put sauce over spaghetti.

No picture this week, my camera battery was dead, and I was hungry.

1. The missing ingredient was garlic; I added three smallish cloves of minced garlic. We like garlic.
2. If you notice, the oregano and pepper are added twice, which I don’t think is the original intent. The olive oil isn’t explicitly added at all (I sauteed the onions in olive oil first, then added the turkey).
3. The charm of that final instruction (“Put sauce over spaghetti”) makes me smile every time I see it. I can only picture some kind of Harry Potter scenario with the sauce hovering an inch above the spaghetti.
4. This was tasty, nothing extraordinary. I might add a pinch of red pepper flakes next time. I served it over vegetable-enriched spaghetti – we’ve been working our way through different kinds of pasta lately, and it was time to try this one. We’ve had brown rice pasta (which has been my favorite so far), corn pasta, quinoa pasta, Jerusalem artichoke pasta, etc.

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2 Responses to Grandma A’s Recipe Box: Spaghetti with Turkey-Tomato Sauce

  1. Mark says:

    I haven’t read the blogs for a while, so I was fascinated to read all the posts about my mother’s recipes. Thanks for sharing your experiments! I vaguely remember some of them, but not the cheeseballs, which sound yummy. And Jeff is right, plants rarely make S. F. with some exceptions: nutmeg and coconut milk are chock full of saturated fats. By the way, S. F. is called saturated because it has as many hydrogen atoms as it can hold. Unsaturated fats have double bonds, and thus fewer hydrogens. And it’s the double bonds (cis ones to be precise) that make them more liquidy than S. F. Sorry, teachable moment there.

  2. E says:

    I miss your blogging! Come back!

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