Ingredients:

• 1 tablespoon of avocado oil.
• 1 lb. lean ground turkey (I used 97% fat free)
• 1 large onion, peeled, and chopped
• 3-4 cloves garlic, minced
• 1- 28 ounce cans crushed tomatoes
• 1- 14.5 ounce cans diced tomatoes
• 2 tbs tomato paste
• 2 tablespoons Worcestershire Sauce
• 1/4 cup filtered water
• 1/4 cup dry red wine
• 1 tablespoon dried basil
• 1/4 teaspoon dried sage
• 2 teaspoons dried parsley
• 1 teaspoon oregano
• 1/2 tablespoon sugar
• 1/3 teaspoon ground black pepper
• salt, to taste

Directions: 

• In a 3 1/2 quart or larger sauté  pan, heat 1 tablespoon of the avocado oil over medium heat.
• Add onions, Worcestershire sauce and garlic, and sauté for 5 minutes.
• Add the ground turkey.
•  Break the ground turkey into small pieces and cook until the meat has browned.
• Add the water and wine, coninue to simmer reducing liquid down to half, add salt, and pepper, to taste and stir.
• Sauté until the liquid has evaporated and the mushrooms are browned and softened, about 5 minutes. 

1.  In a seperate large pot, heat the crushed tomatoes, basil, oregano, parsley, sage, sugar, and tomato paste.
2. Add the sautéd mixture to the large pot and stir well.
3. Salt and Pepper to taste.
4. Simmer over medium low heat for 30 minutes to 1 hour, and serve over  pasta.

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