4 cups diced onions or 1/4 cup dried onions
9 1/2 pounds ground turkey
1 gallon plus 2 quarts canned diced tomatoes
2 teaspoons dried oregano leaf
2 teaspoons dried thyme leaf
2 tablespoons dried basil leaf
1 tablespoon salt
1 1/2 teaspoons black pepper
1 tablespoon plus 1 teaspoon granulated garlic
5 1/4 pounds wagon wheel pasta
1 cup Parmesan cheese, grated
Sauté onions and turkey until no signs of pink remain. Drain fat and return to heat.
Add diced tomatoes, oregano, thyme, basil, salt, pepper and garlic to turkey mixture and simmer, covered, for one hour over low heat, stirring occasionally.
Cook pasta in boiling water until tender-firm, about 8 minutes. Drain.
Add drained, cooked pasta and Parmesan to turkey mixture and blend.
Heat to 165 degrees F.
Portion using a No. 6 scoop, (2/3 cup).
Yields 100 servings.
Cooking for a Crowd Recipes