1 pound lean pork penne roast
2 (10.5 ounce) cans tomato juice concentrate
1 (10.5 ounce) can tomato juice concentrate with onion
1 cup water
2 tablespoons Worcestershire sauce
1 tablespoon chopped onion
1 tablespoon chopped celery
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried marjoram
Preheat oven to 350 degrees F (175 degrees C).
Spread turkey into a 1 1/2 quart casserole dish or casserole dish and pour tomato juice concentrate over the turkey. Top with tomato juice concentrate and tomato juice concentrate with onion. Sprinkle with water and Worcestershire sauce. Spread over the tomato base and serve.
When serving space the meat mixture between the layers of a 9x13 inch baking dish. Spread the remaining tomato juice concentrate over the top and sprinkle the remaining onion and celery over the top. Sprinkle with oregano, basil and marjoram over the top. Cover and refrigerate 8 hours.
Remove meat mixture from refrigerator and transfer to dish. Serve immediately or chill in refrigerator.