The sauce was way too bland for Italian sauce even though I used all hot Italian turkey sausage. After heating on the stove for about 40 minutes, I added 1 cup of coarsely chopped onion, 1 ½ Tbsp. minced garlic, 1 ½ tsp each of dried basil and oregano to ONE HALF of the recipe, and it tasted much more like I had hoped, though I think the ratio of basil to oregano needs to be tweaked. I would also recommend frying the turkey sausage before starting the sauce because it was rather lumpy even though I took care to add it to the sauce in small raw chunks.
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