Turkey Bolognese Sauce

• 1/3 cup extra-virgin olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 small stalk celery, diced
• 3 garlic cloves, smashed
• 12 ounces ground turkey
• 1/4 cup tomato paste
• 1 teaspoon kosher salt
• 1 pinch crushed red pepper flakes
• two 28-ounce cans whole tomato
• 1 bay leaf
• 1 pinch crushed fennel seed

1. Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
2. Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.

extravirgin olive oil, onion, carrot, stalk celery, garlic, ground turkey, tomato paste, kosher salt, red pepper, tomato, bay leaf, fennel seed

Taken from www.food.com/recipe/turkey-bolognese-sauce-514257 (may not work)