Zwina Turkey and Vegetable Spaghetti Sauce

• 1 (20 7/8 ounce) package ground turkey breast
• 1 (45 ounce) bottleragu traditional spaghetti sauce (any will do, I prefer Ragu for it's 'plain-ness.')
• 1 (28 ounce) can diced tomatoes with juice (I use one with basil, garlic and oregano)
• 1 (28 ounce) cancrushed Italian plum tomatoes
• 8 ounces cremini mushrooms, sliced
• 2 onions, diced
• 1 small eggplant, slice thinly into half moons
• 1 small zucchini, slice thinly into half moons
• 1 -1 12 cup carrot, diced or, julienned
• 2 celery ribs, diced
• 4 -6 garlic cloves, minced
• 1 red bell pepper, diced (optional)
• 2 teaspoons mixed Italian herbs
• 4 tablespoons olive oil
• 2 teaspoons olive oil
• salt
• pepper

1. Brown turkey quickly in 2 teaspoons olive oil and place in a large stock pot.
2. Do not drain if any juices are left.
3. In 1 tablespoons olive oil brown mushrooms and add to pot.
4. In 2 tablespoons olive oil lightly brown eggplant and zucchini and add to pot.
5. In 2 tablespoons olive oil saute onions, carrots, celery and bell pepper if using until just beginning to soften.
6. Add to pot.
7. Add remaining ingredients to the stock pot and bring to just under the boil.
8. Reduce heat to low and cover.
9. Simmer on low a minimum of 2 hours.
10. Servings are a guestimate as we all use a different amount of sauce.
11. Should you think it is more or less, please let me know and I will average the numbers.

ground turkey, will, tomatoes, tomatoes, cremini mushrooms, onions, eggplant, zucchini, carrot, celery, garlic, red bell pepper, mixed italian herbs, olive oil, olive oil, salt, pepper

Taken from www.food.com/recipe/zwina-turkey-and-vegetable-spaghetti-sauce-217176 (may not work)