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In a very large dutch oven or saute function of a slow cooker, saute the ground turkey and onion in the olive oil, for 3 minutes until lightly browned. If there is a lot of liquid, drain. Add the garlic, carrots, celery and mushrooms. Continue sauteeing and stirring cooking the veggies until tender, about 5 minutes.
Add all the spices and salt.
Make a well in the pan and add tomato paste, frying it for 1-2 minutes, which will give the sauce depth. Mix it all together then add the wine, scraping up all the brown bits.
Let simmer on medium heat until wine is reduced, about 5 minutes. Add the can of tomatoes and their juice, breaking them up with the metal spatula. Stir in the soy sauce. Toss in the parmesan rind (optional) to add even more depth and a bay leaf.
Place this in a slow cooker on its lowest setting for 6 hours (or medium heat for 3 hours). Adjust seasonings, add more salt to taste, discard parmesan rind and bay leaf.
Alternately you can continue to simmer in the dutch oven on the stove, covered, for 1-2 hours, on lowest heat, adding chicken stock if necessary ( if it gets too dry). Taste, adjust salt to your liking.
Serve over cooked pasta, quinoa or roasted spaghetti squash with grated parmesan, sprinkled with fresh basil or Italian parsley.