JuJu’s Sketti

You read it right, SKETTI! Spaghetti is my all time favorite food, which I first started requesting of my mother by the name of Sketti while still learning to speak. Simply put, sketti and I go back!

Few dishes are more comforting than a nice plate of spaghetti. The fact that it is pretty simple to put together is an added bonus. My recipe is a mix of fresh and canned ingredients, balanced in a sauce my family and friends love, AP! If you are short on time, but want a dish full of flavor that most in your crew will enjoy, give my sketti a try!

This is also pretty tasty for Sabbath lunch. It definitely tastes better hot, but it is also yummy room temp. The recipe below makes a large pot, which can be split in half, and one part frozen. This sauce unfreezes and reheats well.

Ingredients

  • 1 package of skinless beef sausage, chopped small

  • 3 lbs ground turkey

  • 5 – 6 links of Sweet Italian Sausage (skin removed)

  • 3 stalks of celery, cut on the bias in .5 inch slices

  • 2 bell peppers, any color (I use 1 green and then one of the colored ones (red, orange, yellow))

  • 3 cups of mushrooms

  • 2 tablespoons minced garlic

  • 1 tablespoon of fennel seeds, separated into 3 parts

  • 4 tablespoons Italian seasoning, separated

  • 1 large yellow onion, diced

  • 4 oz can of diced green chilis

  • 8 tablespoons grated parmesan cheese, separated

  • 1-28 oz can of peeled plum tomatoes

  • 1 – 24 oz jar of Classico Fire Roasted Tomato and Garlic

  • 1 – 24 oz jar of Classico Spicy Red Pepper

  • 2 – 28 oz jars of Rao’s Homemade Marinara sauce

  • 1 – 6 oz can tomato paste

  • 1-2 tablespoon honey

  • 3 tablespoons garlic powder

  • 1 tablespoon dried oregano

  • Salt and pepper to taste as directed below

Directions

  • Heat a large pot sprayed with olive oil non-stick cooking spray over medium-high heat.
  • Add onion, peppers, celery, mushrooms, 1 teaspoon of salt, 1 bay leaf, 1 tablespoon of Italian seasoning, and sauté for 2-3 minutes.
  • Add minced garlic and mix completely. Cook for 3 minutes until veggies are tender and fragrant.
  • Add chopped beef sausage to the mixture and cook for 3-4 minutes
  • Remove skin from sweet Italian sausage, break into small pieces, and combine into mixture. Cook for 2 minutes.
  • Add 2/3 of the tablespoon of fennel seeds and stir completely.
  • Add ground turkey and break up to combine completely.
  • Add 2 tablespoons of Italian seasoning, and cook for 3 mins.
  • Add 6 tablespoons of grated parmesan and combine. Cook for 3 mins.
  • Add 2 more bay leaves, 1 tablespoon of garlic powder, and allow to cook down another 7 minutes.
  • Add can of whole tomatoes and break up into mixture. Allow to cook down for 3 minutes.
  • Add jars of sauce.
  • Add 2 tablespoons parmesan, honey, final part of fennel, 2 tablespoons of garlic powder and stir to combine. Allow to cook for at least 15 minutes.
  • After 15 minutes, taste and adjust salt and other seasonings if necessary. I normally stick to adding more of the following if necessary: salt (already mentioned), garlic powder, Italian seasoning, and fennel seeds (a few seeds at a time).
  • Once your additional seasonings are added, allow to cook for another 15 minutes. Taste again and apply appropriate adjustments.
  • Simmer sauce on low heat for at least 1 hour. Feel free to leave on low for a few hours. Serve right away over your preferred noodle, or allow to sit for flavors to combine. Sketti is always better after it sits for a while! Enjoy!

I love the taste of fennel, so I usually add more than the recommended 1 tablespoon. Toss in another teaspoon if you’d like to try it exactly the way I enjoy it.

Try this sauce over traditional noodles, zucchini noodles, or spaghetti squash!

Leave a Comment

Your email address will not be published. Required fields are marked *

*