Ingredients:

  • 2 lbs 93% lean ground turkey
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, finely grated
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed tomatoes (two 28 oz cans)
  • 3 tbsp tomato paste
  • 0.5 cup dry red wine
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 1 tbsp Worcestershire sauce
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat olive oil in a large heavy skillet over medium-high heat. Add the ground turkey and sear undisturbed for 3-4 minutes to develop a brown crust.
  2. Break the turkey into small crumbles and cook until no longer pink. Transfer the meat and its juices into the slow cooker.
  3. In the same skillet, sauté diced onions, grated carrots, and celery for 5 minutes until softened.
  4. Stir in tomato paste and garlic, cooking for 2 minutes until the paste darkens to a brick red color.
  5. Deglaze the skillet with red wine, scraping up any browned bits from the bottom, then pour the mixture into the slow cooker.
  6. Add crushed tomatoes, oregano, basil, red pepper flakes, Worcestershire sauce, salt, and pepper to the slow cooker. Stir well to combine.
  7. Cover and cook on Low for 6 hours until the sauce is thick and deep in color.