1 lb. ground turkey
1 onion, finely chopped
1 clove garlic, mashed or minced
6 mushrooms, sliced
3 (15 oz.) cans tomato sauce
1 (5 oz.) can tomato paste
1 sm. zucchini, grated
1/2 c. Parmesan cheese, grated
1 or 2 tbsp. basil (or to taste)
2 tsp. oregano

Brown ground turkey in pan sprayed with Pam, when half-browned, add onion and garlic. When meat is crumbly and onions translucent, add sauce and paste, mushrooms, zucchini, cheese, basil and oregano.

Simmer slowly for 1 to 1 1/2 hours (cover lightly - I use a "splatter-stopper" cover) stirring occasionally. Serve with Rainbow Rotini, sourdough bread and a vinegar and oil salad.