Spaghetti Sauce - cooking recipe

Ingredients

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)

Preparation

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