Turkey Spaghetti Marinara

• 1 tblsp olive oil
• 1 small onion, finely chopped
• 1/2 c finely chopped green bell pepper
• 1 medium-size carrot, finely shredded
• 3 mushrooms, thinly sliced
• 1 tblsp chopped parsley
• 1 clove garlic, minced or pressed
• 1 tsp dry basil
• 1/2 tsp each dry rosemary and oregano
• 1 lb ground turkey
• 1 large can (28 oz.) pear-shaped tomatoes
• 1 small can (6 oz.) tomato paste
• 1/3 c dry red wine
• 1 bay leaf
• 8 to 12 oz spaghetti
• salt and pepper
• grated Parmesan cheese

Directions:

In a wide frying pan, combine oil, onion, bell pepper, carrot, mushrooms, parsley, garlic, basil, rosemary, and oregano. Cook over medium-high heat, stirring often, until onion is soft, 5 mins.

Crumble turkey into pan and cook, stirring often, until turkey is lightly browned. Add tomatoes, break up with a spoon and their liquid, tomato paste, wine, and bay leaf; bring to a boil. Adjust heat so mixture boils gently and cook, stirring occasionally, until sauce is thickened, 20 mins.

Meanwhile, in a 4- to 5-quart pan, bring 2 to 3 quarts water to a boil over high heat. Add spaghetti; let water return to a boil and cook just until at dente 12 to 15 mins. Or cook according to package directions.

Season sauce with salt and pepper to taste. Discard bay leaf.

Drain spaghetti and serve with marinara sauce spooned over. Add cheese to add to taste.

Makes 4 to 6 servings.