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)

Method

  • 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.