You should seek out the Italian brand tomatoes with Basil added. I usually buy the one that says "Quick Crushed". Hunts isn't right.
I'd love to see the text of the recipe steps! Would be cool. Can you post that here?
Haha re Hunts. Agreed. I'm gonna make it my mission to find the Scalfani somewhere. I'm curious to taste the difference now.
Here's the recipe sans formatting. I'd appreciate any corrections, enhancements, etc.
John's Kitchen - Sunday Spaghetti Gravy Sauce - Low carb w/ Meatballs & Italian Sausage
★★★★★
Cook Time: 3.5 hours | Servings: 4 | Difficulty: Medium
Ingredients:
meatball mixture:
1 lb ground turkey (93% lean, 7% fat)
1-2 eggs
1 cup of parmesan cheese (use more or less to achieve desired consistency)
3-4 cloves of minced garlic
1/4 cup chopped Italian parsley
pepper and salt to taste
note -- you can use breadcrumbs too if you're not concerned about carbs
sausage:
store-made chicken Italian sausage, qty 5
sauce:
2-3 28 oz cans of Scalfani quick crushed tomatoes with basil leaf (or reasonable facsimile thereof)
6-9 cups of water
3-4 cloves of minced garlic
1/4 teaspoon of baking soda
1/4 cup chopped Italian parsley
8 or so chopped basil leaves
zucchini noodles:
1-2 zucchinis per serving (not necessary to peel them)
Directions:
Meatballs and sausage
1. Combine meatball ingredients in bowl and mix thoroughly. Achieve a thick enough consistency to form
.
2. Shape meatballs by hand, golfball size, and begin browning them in a skillet with olive oil on medium-high heat. We're just browning them in this step. They will fully cook later in the sauce. Periodically flip/turn them for even browning.
3. While meatballs are browning, begin browning the sausages in a separate skillet with olive oil on medium-high. Turn them periodically for even browning on both sides. Be careful not to break the casings.
Sauce
4. Add a good amount of olive oil to the bottom of the sauce pot and set on medium heat. Add pepper along with minced garlic. Brown the garlic in the oil but do not burn it. Stir quickly.
5. Add tomatoes.
6. Add water. Use tomato cans to measure roughly 1 can of water per can of tomatoes used.
7. Raise temperature to high heat and bring to boil. Stir occasionally to ensure there's no burning or sticking to the bottom of the pot.
8. Once the sauce is boiling, or close to it, add 1/4 teaspoon of baking soda. This reduces the acidity of the tomatoes. Be careful not to let the sauce boil over after adding the baking soda.
9. At the start of the boil, add sausages and meatballs to sauce.
10. Continue boiling for 10 minutes. Stir occasionally to prevent burning.
11. Lower heat to medium-low and allow to simmer for roughly 3 hours. Stir every 15 minutes or so. Keep simmering and string until sauce is reduced to the desired thickness.
12. During the last hour of simmering add salt to taste.
Zucchini noodles (once the sauce is done)
13. Cut zucchini noodles with spiral slicer.
14. Fry zucchini noodles in pan with olive oil. Salt and pepper to taste. Cook for about 10 minutes. Don't over do it or they'll get mushy.
15. Strain zucchini noodles to remove excess moisture.
16. Add parsley and basil to sauce right before serving. Never oregano; that's for pizza sauce,
.
Plate zucchini noodles with sauce, a meatball or two, a sausage, and serve!
Notes: "In this episode of John's Kitchen, I'll show you how to make my homemade spaghetti gravy and meatballs. We'll also cook up some store bought chicken Italian sausage and make low-carb zuchinni noodles. Mangia!"
He talked about using pork neck bones as a base for the sauce.
Source:
https://www.youtube.com/watch?v=miu7BXRqpqg&spfreload=10Sent from Paprika Recipe Manager.
http://www.paprikaapp.com
