Goon's Spaghetti

My Partner Craig does cook from time to time, and the few dishes in his cookbook, are, I must say, TO DIE FOR.  What he cooks is not edgy, deconstructed or experimental, it’s good old southern cooking from the heart.  From his “Day-after Thanksgiving” Rolls to Chicken Casserole to Pie in the Sky, the one dish I always look forward to when it’s on the menu, is Goon’s Spaghetti.

While the name of this recipe starts off with the name Goon, it isn’t a Halloween treat.  When Craig and his brother, Curtis were growing up, one day their dad was watching TV and Curtis was trying to get his dad’s attention, when he finally got frustrated and said, “you ol’ Goon, you never listen to me”, or at least that’s the story I’ve been told.  Well, the name stuck and their Dad has been known as Goon, ever since.  (His Mom is even known as Mrs. Goon.)  That being said, his Dad made the original Spaghetti recipe, thus the name “Goon’s Spaghetti”.

Goon’s Spaghetti

2 lbs Ground Turkey

1 tsp pepper

1 tsp salt

1 Tbsp chili powder

2 tbsp dried oregano

1 medium white onion, diced

2- 6 oz cans tomato paste

2- 15 oz cans tomato sauce

2- 23 oz crushed or diced tomatoes

6 oz water

Juice of 1 lemon

2 tbsp brown sugar

2 tbsp worcestershire sauce

Brown Turkey, add seasonings. 

Dice and add onion.

Add undrained tomatoes, sauce and paste.

Bring to a light boil, and reduce temp to a simmer.

Add lemon juice, brown sugar and worcestershire. Mix to blend and simmer, on low for a couple hours to allow the flavors of the sauce to mingle, but not hot enough to reduce in volume.

Serve over spaghetti.  Reserve about 1/2 of the sauce for another dish....like tomorrow I'm making homemade lasagne.