INGREDIENTS:

• 5‐Pounds Turkey Italian Sausage
• 96‐Ounces Tomato Sauce (approximately)
• 48‐Ounces White Button Mushrooms
• 2½‐LBS Shredded Mozzerella Cheese
• 4‐TBSPs Onion Powder
• 4‐tsps Oregano
• 1‐TBSP Basil
• 1‐TBSP Garlic Powder
• 1‐tsp Marjoram

DIRECTIONS:

1. In a large pan or large Dutch Oven, brown the Turkey Italian Sausage making sure to break it up into small chunks.
2. While browning the sausage, slice the button mushrooms and add to the sausage stiring them into the sausage and cooking them until they turn about the same color as the browned sausage.
3. Add all the spices and mix throughly.
4. Add the tomato sauce and heat enough to start to see a low boil or simmer.
5. Reduce the heat so it isn’t splatering all over you and the stove top.
6. Add in the cheese and cover the sauce waiting for the cheese to start melting.
7. Once the cheese starts melting, uncover the pot and stir it into the sauce making the sauce more thick and creamy.

Notes:
Serve on top of the pasta of your choice with any other desired toppings.
Unused sauce can be kept in the refrigerator for about a week and in the freezer for months.