Tomato Sauce

INGREDIENTS:
(meat version) 4 mild Italian sausage, 2 hot Italian sausage
(healthy meat version) 1 lb. ground turkey breast
(vegetarian version) can substitute meat with mushrooms
1 Tbsp olive oil
2 yellow onions, chopped
6 cloves garlic, minced
1 28-oz. can tomato puree
1 28-oz. can crushed tomatoes
1 28-oz. can ground peeled tomatoes
1 28-oz. can tomato sauce
2 14.5-oz. cans ready-cut diced tomatoes
1 6-oz. can tomato paste
2 tsp dried basil
2 tsp dried marjoram
2 bayleaves
3 Tbsp Italian seasoning
freshly ground pepper to taste

This makes enough sauce for a hearty speghetti dinner for 5, with enough left over for one recipe of lasagna, and several lunches. If using sausage, remove from casings. Thoroughly brown the meat, breaking it up as it cooks in an 8-qt pot over medium heat. For the vegetarian version, saute the mushrooms until they release their juices. Empty meat or mushrooms into collander to drain. Reduce heat slightly and saute onions and garlic until translucent. Return the meat or mushrooms to the pot and add the remaining ingredients. Stir thoroughly. Cover, keeping the lid ajar, and increase heat to medium. Bring to a light boil, stirring frequently. Reduce heat to low, and simmer with lid ajar for at least 25 minutes, stirring occassionally, scraping the bottom of the pot. You can continue simmering for up to 45 minutes; making sure to stir occassionally. Serve over whole wheat speghetti noodles or speghetti squash.