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Big Pot Spaghetti -

 

Ingredients -

Main

Alternate #1

Alternate #2

(3) 28oz cans Whole Tomatoes -  cut into 3/8" pieces

(3) 28oz Cans Chopped Tomatoes

(3) 28oz Cans Petite Diced Tomatoes

(1) 16oz can Tomato Sauce

 

 

(1) 16oz can Tomato Paste

 

 

(1) 6oz can Large Black Olives - drain liquid

 

 

2lb Fresh Whole Mushrooms

2 Large cans of Mushrooms (1-2 pounds) - drain liquid

 

2 Medium Onions

 

 

2 Green Peppers

 

 

3lb Lean Ground Beef

3lb Ground Turkey

3lb Zucchini

Spices - see instructions

 

 

(2-4) clove Fresh Garlic

1-3 tsp Jar Moist Garlic

1/4-1/2 tsp Dry Garlic

(2-3) branches Fresh Parsley

2-3 tbsp Dried Parsley

 
2-4 tbsp Fresh Ground Pepper 1-2 tbsp pepper  
2-5 tbsp Salt    
2-4 tbsp Crushed Red Pepper 1-2 tbsp Smoked Habanera Pepper  

 

Instructions -

In Large Pot, add - Tomatoes, Tomato Sauce, Tomato Paste. Break olives into small pieces and add. Heat on medium until starts to bubble, then turn down to low.

 

Add Spices. Now you're probably wondering which spices to use. Well... every time I make the spaghetti I use different amounts (read as, I don't measure). The main spices are - Basil (1-2 tbsp), Bay Leaves (2-3), Marjoram (1-2 tbsp), Oregano (2-5 tbsp), Dried Rosemary Leaves (1-2 tbsp), Ground or Crushed Sage (1-2 tbsp), Tarragon Leaves (1-2 tbsp), and Thyme (1-2 tbsp).

Please note - I typically make a very spicy spaghetti sauce, hence the large amount of spices. The total is probably at least a full cup of spices. You can use purchased pre-mixed spaghetti spice, but it typically isn't as flavorful. Use as little or as much spices as you like. For even more flavor, use fresh spices. I will sometimes change 1 specific spice to 2x-3x normal amount for a new spaghetti flavor.

 

Sauté -

Dice Onions to 1/8" to 1/4" size.

In medium hot skillet, add 1-2 tbsp butter or margarine. Melt and coat bottom of pan.

Sauté Onions until just translucent, but not browned. Add to Sauce Pot.

Dice Green Peppers to 1/4" size.

Sauté Green Peppers in previously used onion skillet until barely translucent. Add to Sauce Pot.

If using mushrooms, dice to 1/2" size and sauté minimum amount of time (not limp).

If using fresh garlic, dice and sauté for short period of time. Add to pot.

 

If using Ground Beef or Ground Turkey, cook until half done. Add 1/2 amount of Red Pepper or Smoked Habanera Pepper (as desired). Finished cooking. Drain Fat and add to Pot.

If using Zucchini, dice to 1/4" size and sauté until done (but not translucent). Add to Pot.

 

Note - I do NOT clean the skillet between each sauté. So that the flavors accumulate. I do occasionally add more butter or margarine between sauté to make sure nothing burns. Remember... all good foods start with fat!

 

Add remaining Hot Peppers to Pot. Salt and pepper to taste.

 

Other items that I've added to the recipe at different times and thought(less) processes -

    Add whole carrot to sauce, remove when done. This supposed reduces the acid content, but makes the sauce sweeter.

    Can/Jar Mushroom liquid for less thick sauce.

    Extra can of Tomato Paste for thicker sauce.

    Yellow or Red Bell Peppers. Makes sauce slightly sweeter.

    Whole kernel corn. For that Mexican twist.

    Diced and stewed yellow tomatoes. This makes the sauce way less acidic, but is definitely sweeter.

        If you use yellow tomatoes, don't use red tomato sauce or paste. Make your own for a different colored spaghetti.

   

Simmer for a while. I'm told it only takes 20-30 minutes, but I've left it on all day before and I can't tell the difference. It is especially better the 2nd or 3rd day, but that might be due to the fact that all you have to do is reheat and not have to cook another meal.

 

Cook Spaghetti noodles, drain noodles, put on plate, add sauce, Enjoy!!!

 

Thank you for visiting our Alan's Big Pot Spaghetti page

 

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