Indian Spaghetti Sauce

Indian Spaghetti Sauce

This is a recipe I use for spaghetti that is based on my traditional version, but has a few 'Indian' influences.  for what it's worth, this is considered my families favorite version.

INGREDIENTS
1 lb of ground hamburger
Olive Oil & Butter
1 Onion
Mushrooms (Optional Addition)
2 Packages of Johnsonville Hot Italian Sausage (or another hot Italian sausage brand)

SPICE MIXTURE

Vary the size of your handful (by handful I mean palmful) as you see fit.

• 1 Handful of Onion Powder
• 1 Handful of Garlic Powder
• 1 Handful of Black Pepper
• 1 Handful of White Pepper
• 1 Handful of Salt
• 1 Handful of Thyme
• 1 Handful of Oregano
• 1 Handful of Garam Masala
• 1 Handful of Chili Powder
• 1 Handful of Cumin
• 1 Handful of Ground Coriander

2 large 28 oz cans of Crushed Tomatoes SW Premium

2 large 28 oz cans of Hunts Tomato Sauce

1 Cup of Heavy Cream
1 Handful of Kasoori Methi (dried Fenugreek Leaves)


DIRECTIONS

1. Get a pound or pound and a half of hamburger.  Brown it, and drain it to get off all the fat.
2. Add 3-4 tablespoons of Olive Oil and 2-3 tablespoons of butter into the pot and heat till hot.
3. Add 1 onion chopped and a huge spoon of chopped garlic.  I like a lot of garlic.  Cook for five minutes. You can optionally add a lot of mushrooms at this point.  Fresh, or canned, either way.  I like a lot of them myself. 
4. Add drained hamburger back into the pot.
5. Add two packages of Johnsonville Hot Italian Sausage cut up.  There are a lot of different Hot Italian Sausages out there.  You can try different ones if you like, but this is the one I always return to.  I encourage you to find the one that works the best for you, because it's vitally important to have the right one for your specific tastes.  
6. Now add the spice mixture. 
7. Stir this all up and very well and mix and cook for 10-15 minutes till the sausage is cooked all the way through.
8. Then add 2 large 28 oz cans of Crushed Tomatoes SW Premium
9. Then add 2 large 28 oz cans of Hunts Tomato Sauce - *Again, the types of sauce you use is up to you.  Experiment.
10. Then cook it... as long as you can.  I have done it as short as 45 minutes, but 2-3 hours is great and 4-5 is even better.  If you cook it longer, you might want to add some water or broth.
11. At the end, add 1/4 to 1/2 a cup of heavy cream. This just smooths the whole thing out a bit, and turns it a bit orange.  You can add even more, say up to 1 cup if you want to make it creamier.  
12. Finally, add a small handful of Kasoori Methi leaves (dried fenugreek leaves)  Still, and it's ready to eat over pasta!!!