While carrots, mushrooms, and red peppers shine in this thick sauce, the turkey adds texture and additional protein.
Makes 6 servings.
3 tablespoons olive oil
1 lb lean ground turkey
1 lb carrots, peeled and cut into small rounds
1/2 teaspoon dry thyme
1 teaspoon dried leaf basil
1 bay leaf
1/2 teaspoon oregano
1 teaspoon salt, or to taste
1/2 cup chopped white onion
1 clove garlic, crushed
1 red bell pepper, seeded and chopped
4 oz domestic mushrooms, sliced
1/4 cup water
Parmesan cheese (optional)
1. In a skillet over medium-high heat, cook turkey in the olive oil. Saute until the turkey is browned through. While turkey is cooking, put carrots, thyme, basil, bay leaf, and oregano in slow cooker. Stir well, sprinkle with salt, and begin cooking on Low heat.
2. When turkey is browned, transfer to slow cooker with slotted spoon.
3. In pan drippings, sauté onion, garlic, pepper, and mushrooms until softened. Add this mixture to the slow cooker, and add 1/4 cup of water. Cover and cook on Low 4 to 6 hours, or on High for 3 hours. Serve over the pasta of your choice, and sprinkle with Parmesan cheese if desired.