1 pound Italian turkey sausage links, casings removed
1/2 pound extra-lean ground turkey
1-3/4 cups sliced fresh mushrooms
1 medium green pepper, chopped
1 medium onion, chopped
1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 bay leaves
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked multigrain spaghetti
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.
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