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1/4 c. olive oil
1 lb. ground turkey
2 cloves crushed garlic
1 bay leaf
1 finely chopped onion
1 bell pepper, chopped
1 c. chopped mushrooms
1 (16 oz.) can of stewed tomatoes
1 (8 oz.) can tomato paste
1/2 tsp. dry thyme
2 tsp. fresh basil or half the amount dried
1/2 tsp. oregano

Put 1/2 the oil on frying pan, add turkey and fry on low heat. While meat is frying, put stewed tomatoes, tomato paste, thyme, basil, oregano, salt and sugar on simmering pan or crockpot. Stir well and cook on low heat. When turkey is brown (do not overcook, turkey will finish cooking in sauce) add turkey to simmering pot. Using the rest of the oil, fry onion, pepper, garlic and bay leaf until soft. Turn heat off and add 2 cup of water to frying pan. Stir well to insure all the oil and ingredients are removed, add to simmering pot, along with raw, chopped mushrooms. Simmer in low heat at least another hour. Serve with your favorite pasta.