24roma tomatoeschopped, or 4 small (14.5-ounce) cans of diced tomatoes
4small 14.5-ounce cans of tomato sauce
1 16-ouncepackage of fresh sliced mushroomsor 3 4-ounce cans of canned mushrooms, drained
Heat the olive oil in the stock pot over medium heat
Add the diced onions and minced garlic.
Cook until tender and translucent.
Add ground meat.
Cook until meat is browned.
Stir the parsley, oregano, rosemary, basil, salt and pepper into the turkey and onion mixture.
Mix in the tomatoes, tomato sauce and mushrooms.
Add the bay leaves.
Bring to a boil.
Lower the heat to medium-low.
Simmer, uncovered for about an hour, stirring occasionally.
Serve over spaghetti sprinkled with grated parmesan cheese.
You can also choose to make it with ground turkey or chicken (instead of the traditional ground beef) which decreases the calories and fat content, and still tastes great!Pots:large stockpotThis recipe makes a large batch of sauce (about 16 servings, depending on how big your servings are).