Ingredients
1 pound Italian turkey sausage links, casings removed1/2 pound extra-lean ground turkey1-3/4 cups sliced fresh mushrooms1 medium green pepper, chopped1 medium onion, chopped1 can (29 ounces) tomato puree1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste2 bay leaves1 tablespoon dried oregano1 teaspoon garlic powder1 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepperHot cooked multigrain spaghetti
Preparation
Crumble sausage and turkey into a large nonstick skillet coated with cooking spray. Add the mushrooms, green pepper and onion. Cook and stir over medium heat until meat is no longer pink; drain. Stir in the puree, tomatoes, tomato paste, bay leaves and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Discard bay leaves. Serve desired amount with spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
