Ingredients
1 1/2 tablespoons olive oil
1/3 cup baby Bella mushrooms, diced
1/2 cup diced yellow onion
1/2 cup diced green bell pepper
1 carrot, diced
1 stalk celery, diced
1 pound ground turkey
4 cloves of garlic, minced
2 teaspoons Italian seasoning
2 dried bay leaves
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon balsamic vinegar
1 – 28 oz can peeled tomatoes
For Serving
pasta
grated parmesan cheese
chopped parsley
Method
Heat a LARGE DISH WITH LID over medium high heat. Once hot, add the olive oil and then add the diced mushrooms. Sauté for 2-3 minutes until the mushrooms become golden brown.
Next, add the onion, bell pepper, carrot, and celery. Saute for 3-4 minutes until the onion starts to become translucent.
Next, add ground turkey and brown, breaking it up as it cooks. While the ground turkey is browning, season the meet with the minced garlic, Italian seasoning, bay leaves, salt, pepper, and crushed red pepper flakes.
Once the ground turkey has browned, add the peeled tomatoes to the skillet. Use a wooden spoon to break down the tomatoes in the pan into smaller pieces. Add the balsamic vinegar and stir until everything is well combined.
Lower the heat to medium low and let the sauce simmer for 10-15 minutes covered. Season to taste with additional salt and pepper before serving over pasta. Top with parmesan cheese and chopped parsley.
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