- In a large soup pot or skillet, heat olive oil over medium heat.
Add onion, carrots, celery, garlic, Italian seasoning, red pepper and Worcestershire; cook until softened, about 5 minutes.
Add turkey and cook until no longer pink, breaking it up into smaller pieces as you go.
Add tomato paste and cook another 2 minutes.
Add red wine and deglaze the pan.
Add crushed tomatoes, salt and pepper.
Transfer to slow cooker and cook on low for 8 hours.
- Recipe by: greens & chocolate | http://www.greensnchocolate.com/
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.