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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 166.3
  • Total Fat: 7.0 g
  • Cholesterol: 55.0 mg
  • Sodium: 614.5 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 15.1 g

View full nutritional breakdown of Mama Hanna's Spaghetti Sauce only (by HANNAZEE) calories by ingredient
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Mama Hanna's Spaghetti Sauce only (by HANNAZEE)

Submitted by: YOHANNAN

View the original recipe for Mama Hanna's Spaghetti Dinner

Introduction

For a western version, my Mom added 2 tbsp. chili powder and a dash of Cayenne. If I have fresh rosemary and oregano, I would omit the Italian seasoning and add a teaspoon of each instead. For a western version, my Mom added 2 tbsp. chili powder and a dash of Cayenne. If I have fresh rosemary and oregano, I would omit the Italian seasoning and add a teaspoon of each instead.
Number of Servings: 12

Ingredients

    1.5 cup water
    1/2 cup diced carrots
    1/2 cup diced celery
    2 tsp. olive oil
    1 medium onion, diced
    16 oz. ground turkey
    16 oz. ground chicken
    28 oz. can tomato sauce
    6 oz. can of tomato paste
    2 tbsp. garlic powder, or, 5 cloves fresh garlic minced
    1 tbsp. dried basil, or 2 tbsp. fresh, chopped (you can also use 2 tbsp. pesto if you have it.)
    1 tsp. onion powder
    1 tsp. Italian seasoning
    1/2 tsp. oregano
    pinch of sage
    2 bay leaves
    2 tbsp. sugar
    pepper (to taste)


Tips

If the sauce gets too thick, you can add up to a cup of water to thin it down.


Directions

Heat a saucepan over medium heat with 1 teaspoon olive oil. Add the carrots and celery and cook 2-3 minutes stirring occasionally. Add the water and bring to a boil. Meanwhile, heat a large pot or Dutch oven over medium-high. Add the remaining teaspoon of olive oil and onions. Stir to coat. Add the ground turkey and chicken and brown well for about five or ten minutes. Once carrots are tender, remove the pan from the heat and cool slightly. Place carrots and celery with the cooking water into a blender and puree. Add the tomato sauce, paste, carrot and celery puree, garlic and all seasonings and sugar to the meat and bring to a boil stirring often with a lid to prevent splatters. Once boiling, reduce the heat to a simmer and stir often about thirty minutes.






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