Spaghetti Sauce

• 1 lb. tofu, crumbled
• 1 lb. ground turkey
• 2 to 4 Tbsp. olive oil
• 4 to 5 celery stalks and leaves, chopped
• 2 onions, chopped
• 6 large garlic cloves, minced
• 1 lb. mushrooms, sliced or chopped
• 1/2 large green bell pepper, chopped
• 1/2 large red bell pepper, chopped
• 1 small eggplant, peeled and chopped
• 2 Tbsp. oregano
• 2 Tbsp. basil
• 1/2 tsp. rosemary, crushed
• 1/2 tsp. crushed red pepper
• 1/2 tsp. salt
• 1/2 c. fresh parsley, chopped or 1/4 c. dry parsley
• 1/2 tsp. fresh ground black pepper
• 1 large can (6 lb. 6 oz.) whole, chopped tomatoes
• 3 cans (6 oz. each) tomato paste
• 1 tsp. anise seed (optional)
• 1/3 c. pesto substituted for garlic and basil (optional)

1. Cook turkey and tofu until mostly browned, drain.
2. Use large soup size pot.
3. Heat pan, add olive oil and vegetables.
4. Cook, stirring frequently until veggies are somewhat limp.
5. Add spices, turkey-tofu mixture and tomatoes.
6. Bring to a mild boil and simmer gently for 20 to 30 minutes.
7. Stir frequently.
8. Add tomato paste. Remove from
9. heat, allow to cool.
10. Makes 6 quarts.
11. Freezes well. Use in lasagna, pizza or your favorite pasta dishes.

ground turkey, olive oil, celery, onions, garlic, mushrooms, green bell pepper, red bell pepper, eggplant, oregano, basil, rosemary, red pepper, salt, fresh parsley, fresh ground black pepper, tomatoes, tomato paste, anise, pesto

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287971 (may not work)