LogFAQs > #979516096

For the sauce, I use canned tomatoes both crushed and diced if I don't feel like making my own puree.

First I like to roast the onions and garlic I use or you can toast it. Brings out the flavors that way.

I dice up the garlic, onions, colored peppers scotch bonnet (I like heat) and celery. Then I use two tablespoons of some neutral oil and fry them till translucent. I always fry the veggies first. I also season it too. I like to use seasoned cubes like Maggi for example. Once the season cube is properly infused with the veggies then I can introduce the meat. Ground Turkey or 93%/7% ground beef is what I like. The less oil or fat, the better so I don't have to drain it.

I like making a meat sauce, never cared for meatballs. I cook the grounded meat till it changes color and I taste the meat to see if it's seasoned enough. I then add in tomato paste and mix it with the meat and veggies. Then I mix in the diced and crushed tomatoes.

I'm cooking this all on a medium fire. I put in two two tablespoons of sugar to kill the acid taste of the tomato and I like it a little sweet as well as savory and then add in three bay leaves. Let it cook till about close to a boil and taste for flavor and I make adjustments if necessary. If I have the pasta already cooked, I save some of the pasta water and add it in the sauce. The starch helps it coat the pasta better.

After all that, I let the sauce simmer to reduce it and stir occasionally for another 20 mins.

I throw in the pasta and it's done.