1 can (28 oz.) crushed tomatoes
1 sm. yellow onion, chopped
1 sm. green pepper, chopped
1/2 red pepper, chopped
3 to 4 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. fennel seed
1/4 tsp. crushed red pepper
1/2 lb. ground turkey
1/2 to 1 tbsp. extra virgin olive oil
1 sm. can sliced mushrooms (opt.)

Saute onion, peppers and garlic until soft (not brown). Add 1/2 the oregano and basil while sauteing in the olive oil. When that mixture is done, add it to the saucepan with the crushed tomatoes. Then in the frying pan, cook the ground turkey and fennel together. Keep breaking up the meat with wooden spoon or spatula while it cooks so it will be a nice fine mixture.

Do not brown the meat, it will turn a whitish color when it's done. Then add meat to mixture in the saucepan. Add rest of spices, etc. Cook on very low heat for 45 minutes to an hour. Serve with pasta of your choice. NOTE: Tastes even better as a leftover.