2 tbsp. olive oil
2 c. onion, finely chopped
1 c. green bell pepper, finely chopped
2 c. carrots, peeled and finely grated
1/2 c. celery, finely chopped
1/4 lb. mushrooms, rinsed and sliced
2 tbsp. fresh chopped parsley (may use dried)
2 clove garlic, minced
2 tsp. dry basil
1 tsp. dry rosemary leaves
1 tsp. dry oregano leaves
1 lb. ground turkey
2 lg. (28 oz.) cans pear-shaped tomatoes, chopped
1 (12 oz.) can tomato paste
1/4 c. dry red wine (optional)
1 bay leaf
Pepper

In a 4 to 5 quart pan over medium high heat, combine olive oil, onion, bell pepper, carrots, celery, mushrooms, parsley, garlic, basil, rosemary, and oregano. Cook, stirring often, until vegetables are tender to bite and have a sweet taste, about 15 minutes. Pour into a bowl and set aside.

To the same pan, add ground turkey; crumble and cook over medium-high heat, stirring constantly, until dry. Return vegetables to pan and stir often until meat is lightly browned. Add tomatoes and their juice, tomato paste, wine, and bay leaf. Stir well to free browned bits in pan. Bring to a boil on high heat, then cover and simmer over medium heat for 30 minutes. Stir often.

Uncover and continue to cook until sauce is reduced to 10 cups, 40 to 50 minutes more; stir often to prevent sticking. Add pepper to taste. Serve over hot pasta. Makes 10 cups.