Whole Grain Spaghetti

I grew up eating whole grain spaghetti. The variety was very limited at that time.
I think my mom used to buy Hodgeson's Mill brand. My mom usually put pulled apart chicken thighs in the sauce.



I like to prepare mine with ground turkey and turkey kielbasa. Since the 1970's food manufacturers have come up with whole grain blends that are not as heavy as some of the earlier pastas. Whole Grain pasta blends are also available in a variety of shapes and sizes.



When it comes to Spaghetti Sauce, I am not a purist. Some people prefer to make their own from scratch. I am sure it does not take that long to prepare.
Eventually, I will get to that point. For now, I am sticking with the jarred variety.

INGREDIENTS

2 pkgs Whole Wheat Spaghetti
1 lb Turkey Kielbasa
1 lb. Ground Turkey
2 Onions
3 Cloves fresh pressed Garlic
1 tsp each: Lawry's Seasoning Salt, Italian Seasoning, Basil, Garlic Powder,
1/2 tsp dried thyme
1/2 tsp fresh cracked Pepper
1 67 oz bottle of your favorite prepared Spaghetti Sauce






















DIRECTIONS

Combine all the dry herbs & seasonings. Grind them with a tart shaper for a mortle & pestle effect. This will release the oils. Set Aside.

Boil Spaghetti in a large Stock Pot with salted water. Drain & set aside.

Caramelize Onions & Garlic. In the same pan, brown the cut kielbasa and ground turkey.
To the ground turkey mixture, add the seasonings and herbs.



Pour prepared sauce over the meat mixture.
Add cooked pasta and mix well.

If you prefer to control your portions better, keep the sauce separate.
If you combine the pasta and the sauce, the favors will penetrate the pasta.
This dish tastes even better on the second day.

Serve with Parmesan Cheese & Cracked Pepper Seeds with
Texas Toast or Garlic Bread sticks & Salad. YUM!