Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 1 pounds | Ground turkey |
| 2 | Cloves crushed garlic |
| 1 | Bay leaf |
| 1 | Finely chopped onion |
| 1 | Bell pepper; chopped |
| 1 cup | Chopped mushrooms |
| 1 can | (16 oz.) stewed tomatoes |
| 1 can | (8 oz.) tomato paste |
| ½ teaspoon | Dry thyme |
| 2 teaspoons | Fresh basil or half the amount dried |
| ½ teaspoon | Oregano |
Put half the oil on frying pan, add turkey; brown slowly. While meat is frying, put stewed tomatoes, tomato paste, thyme, basil, oregano, salt and sugar in crockpot. Stir well and cook on low heat. When turkey is brown (do not overcook, turkey will finish cooking in sauce) add to crock pot. Using the rest of the oil, fry onion, pepper, garlic and bay leaf until softened.
Add to crock pot with 1 cup of water and the raw, chopped mushrooms. Cook on low 4 hours or more. Serve with your favorite pasta.
Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland@...> on Dec 05, 1997