awesome spagetti

this is a bit invovled, but it will make about a week's worth. and quite frankly, it is the best spagetti i've ever had...=P

ingredients:
6 14.5 oz cans of stewed tomatos (italian style)
3 8 oz cans of tomato sauce (italian style)
3 6 oz cans of tomato paste (italian style)
2 14.5 oz cans of diced tomatos (italian style)
2 2.25 oz cans of sliced black olives
1-1.5 lbs of ground turkey
1 6 oz cantainer of grated parmesian cheese
5-6 links of uncooked italian sausage
5-6 fresh carrots
1 package of fresh sliced mushrooms
1 big yellow onion
garlic powder
onion powder
dried basil
dried oregano

notes: italian sausage (HEB brand anyways) is really high in fat. polish sausage has about 4x less fat and thats what i use now. you're also gunna need a big ass pot to hold all this stuff.

procedure:
1) dump the stewed tomatos, tomato sauce, diced tomatos, tomato paste, olives, and cheese into your big ass pot and put it on low heat and stir.
2) in a seperate pan, cook the ground turkey till brown...add >ample< garlic powder, onion powder, dried basil, dried oregano. its ok if you put way to much...it'll be used to flavor the sauce anyways
3) dump the heavily seasoned cooked ground turkey into the sauce pot
4) start pan frying the raw sausage
5) chop the whole yellow onion and set aside
6) grate the carrots using a fine cheese grater...it should be quite fine and look kinda like paste. dump it in the sauce pot
7) when the sausages are done, cut them into little half moons and dump them into the sauce pot. be sure to leave the sausage grease in the pan
8) sautee the chopped onions and mushrooms in the left over sausage grease and dump it in the sauce pot
9) let the whole thing simmer for 3-5 hours uncovered (need to let the sauce reduce), stir occasionally
10) yes, the bottom of your sauce pot is gunna get burnt...=)

i doubt anyone will go thru the trouble to make this, but if you do, PM me and tell me how it turned out...=) i've gotten nothing but compliments from it and tons of people asking for the recipe! =)

cheers,
clocky baby

Now you have peaked my interest with this one clockworks. I'll make a list and give it a try this week. Thanks for the tip.
IC

Hey clock...
This recipe looks like a LOT of work...is it worth it?