Step 1

Heat one tablespoon of olive oil in the skillet over medium high heat. Add the turkey sausage and break apart with the back of a spoon or fork. Cook for 3-4 minutes or until mostly cooked. Transfer the meat to a bowl and set aside.

Step 2

Return the skillet to the heat and add 1 1/2 teaspoons of olive oil. Add the mushrooms and cook in a single layer, turning occasionally until the mushrooms have shrunk by about half and have browned.

Step 3

Add the remaining 1 1/2 teaspoons of olive oil and stir in the onion, bell pepper and carrots. Saute for 3-4 minutes or until softened.

Step 4

Add the garlic, crushed fennel seed, basil, oregano and red pepper flakes and stir to combine. Cook for one minute or until the garlic and herbs are fragrant.

Step 5

Add the turkey back to the pot and stir in the marinara sauce and wine. If you have a leftover parmesan rind, add it to the sauce to simmer (just be sure to remove it before serving).

Step 6

Cover with the lid, reduce the heat to medium and simmer for 20 minutes, stirring occasionally. If the sauce, starts to burn or gets too thick, you can add a little more wine (about 1/4 cup) or half a ladle of pasta water to thin it out.