1	qt.	onions, diced or 1/4 cup dried onions
9 1/2	lbs.	ground turkey
1	gal	plus 2 quarts canned diced tomatoes
2	tsp.	dried oregano leaf
2	tsp.	dried thyme leaf
2	tbsp.	dried basil leaf
1	tbsp.	salt
1 1/2	tsp.	black pepper
1	tbsp.	plus 1 tsp. granulated garlic
5 1/4	lbs.	wagonwheel 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°F. Portion using a No. 6 scoop, (2/3 cup).

Yield: 100 servings