Almond flour is used in this chaffle recipe to give the finished product a more typical waffle texture and to mask any eggy flavor. In the low-carb/keto community, these cheese waffles became an overnight sensation. Really, give these a try; they’re fantastic! I use a cheap mini waffle maker, like the Dash Mini Maker Waffle, to generate flawless 4-inch chaffles. The possibilities are endless when using chaffles!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound Italian sausage links
- 1 pound ground turkey
- 1 onion, chopped
- 5 cloves garlic, minced
- 6 (8 ounce) cans tomato sauce
- 1 (15 ounce) can chopped tomatoes
- 2 (6 ounce) cans tomato paste
- 1 tablespoon white sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 (16 ounce) package spaghetti
Instructions
- Bring a pot of water to a boil; cook sausage in the boiling water until partially cooked, about 5 minutes. Remove sausage from water and slice.
- Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir sausage, tomato sauce, chopped tomatoes, tomato paste, sugar, oregano, basil, and parsley into ground turkey; bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, until flavors have blended and sausage is fully cooked, about 1 hour.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer spaghetti to a serving bowl; top with sauce. Toss to coat.
- Feel free to add more garlic, and ground beef works well also instead of ground turkey. Also be sure not to cook the sausage all the way, as it will cook in the sauce, adding more flavor to it as it simmers.
Nutrition Facts
| Calories | 595 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 7 g |
| Protein | 32 g |
| Saturated Fat | 8 g |
| Sodium | 1744 mg |
| Sugars | 17 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Hey Jan….. Thanks for sharing!! This is a lovely recipe. I added a couple cups of sliced mushrooms for texture …. aside from that I didn’t tinker with it at all. This one is in my faves and will be revisited often
OMG my favorite sauce!
I absolutely love this recipe!!! I had never made spaghetti/spaghetti sauce before, so I was a little nervous. I followed the instruction and it turned out perfect!!! I had a house full of family over and they LOVED it!!! I used ground beef instead of turkey, but everything else was the same. Thank you so much for sharing – my family is still talking about it, asking me to make more!
Yes I did. I had mushrooms to use up and added them as well. I followed the recipe exactly. I gave half of it to my friends girlfriend. I saw her yesterday and she told me it ws the BOMB… I was flattered when she told me this, cause Taylor is an outstanding cook. Thank you for sharing this great recipe, and now I’m going to make today and double it as well…
Excellent.
My mom is in the hospital and has not been eating. Spaghetti is her favorite meal so I took her some to get her to eat and she cleaned two plates! I took the tip of melting the cheese on top and OMGosh it was so good. Otherwise I didn’t change a thing. Simple to make and very very tasty!
Very good.
After boiling and slicing the sausage, I did throw it into the skillet (after draining the ground turkey) with the onions and garlic to brown it up a bit. I ended up mixing the cooked pasta with the sauce, then dumped it into a 9×13 baking dish and topped it with shredded mozzerella and a little parmesan cheese and baked it until the cheese melted. The family really liked it–all three boys went back for seconds. NOTE: This warmed the next day made EXCELLENT spaghetti sandwiches.