COOK'S CORNER A TRIO OF FAVORITE SPAGHETTI SAUCES.

Byline: Natalie Haughton Food Editor

In response to Cathy Hutson's request for spaghetti sauces, following are three forwarded by various readers. Vivian Bowers is sharing a recipe given to her by her sister a few years ago. ``My husband says this is the best,'' she writes. Ruth Nebron likes the sauce recipe she sent along because it features turkey and thus is somewhat lower in fat and calories than some others.

All sound good, so give them a whirl or select the ones you like best to fit your schedule and needs. Keep in mind that you could make them in advance, if desired, and stash in the fridge or freezer for later use.

SPAGHETTI SAUCE WITH MEAT

(Shared by Kay Sappington, Los Angeles)

1 1/2 pounds lean ground beef

1 medium onion, chopped

1/4 cup olive oil 

2 cloves garlic, minced

2 (28-ounce) cans tomato sauce

1 (28-ounce) can tomato puree 

1 (6-ounce) can tomato paste

1 small can mushroom stems and pieces

3 tablespoons Italian seasoning

1 tablespoon dried parsley flakes

1 tablespoon paprika 

2 bay leaves

Salt and pepper to taste

Brown beef in large Dutch oven; drain off fat. Saute onion in olive oil until onion is soft; add to meat along with remaining ingredients; stir until well mixed. Simmer over low heat 3 to 4 hours, stirring occasionally. Remove bay leaves before serving. Recipe can be doubled. Freezes well. For a flavor punch, add cooked pieces of hot Italian sausage. Serve amount desired over hot cooked spaghetti.

ITALIAN MEAT SAUCE

(Shared by Vivian Bowers, Northridge)

1/2 cup onion slices

2 tablespoons olive oil

1 pound lean ground beef

2 cloves garlic, minced

2 (1-pound) cans diced tomatoes

2 (8-ounce) cans seasoned tomato sauce

1 (3-ounce) can broiled, sliced mushrooms

1/4 cup chopped fresh parsley

1 1/2 teaspoons dried oregano 

1 teaspoon salt

1/4 teaspoon thyme

1 bay leaf

1 cup water

Saute onion in oil until tender. Add beef and garlic; cook until meat browns. Add remaining ingredients and simmer, uncovered, 2 to 2 1/2 hours, or until thick. Stir occasionally. Remove bay leaf and serve over 1 pound cooked, drained spaghetti. Makes 4 to 6 servings.

THE-SPIRIT'S-IN-IT SPAGHETTI WITH MEATY TOMATO SAUCE

(Shared by Ruth Nebron, Valley Glen)

2 tablespoons olive oil

1 pound ground turkey (not ground turkey breast)

1 pound Italian-style turkey sausage, casings removed and cut into 1-inch chunks

1 large onion, chopped

3 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

2 (6-ounce) cans tomato paste

2 1/2 cups water

3 tablespoons chopped fresh basil OR 2 teaspoons dried basil

2 tablespoons chopped fresh oregano OR 2 teaspoons dried oregano

1/2 teaspoon crushed red pepper flakes

Salt

1 pound spaghetti, cooked and drained

Freshly grated Parmesan OR Romano cheese

In a Dutch oven, heat oil over medium-high heat. Add ground turkey and turkey sausage. Cook, breaking turkey up well with a spoon, until it loses its raw look, about 10 minutes. Add onion and garlic and cook until onion softens, about 5 minutes. Stir in tomatoes, tomato paste, water, basil, oregano and red pepper flakes. (If using fresh herbs, stir in during last 10 minutes of cooking.) Bring to a simmer. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, until slightly thickened, about 40 minutes. Season with salt to taste. Serve over cooked spaghetti and top with cheese. Makes 4 to 6 servings.

Can you help

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

Does anyone have a recipe for black beans like those served at Koo Koo Roo?

- Ruth Nebron

Valley Glen

Help! I'm looking for a recipe for Broccoli Cheese Balls like T.G.I. Friday's used to serve. I've tried, but can't get the batter coating right.

- Jennifer Dockery

Canoga Park