Leftover Turkey Bolognese

• Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft and brown, about 8 minutes. Add the bell pepper and carrot and continue to cook until both are soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  1 tablespoon olive oil, 1 medium onion, 1 medium red bell pepper, 1 medium carrot, 3 cloves garlic
  
• Add the tomato paste to the pot and let it cook until it starts to caramelize, about 3 minutes. Pour the red wine or water into the pan and scrape to remove any bits that are stuck on the bottom.
  5.5 ounce can tomato paste, ½ cup red wine
  
• Add the crushed tomatoes, shredded turkey, honey, salt, pepper, and oregano and bring the pot to a boil. Reduce the heat to low and simmer gently, partly covered to reduce splatters, for 15 minutes.
  28 ounce can crushed tomatoes, 2 cups shredded turkey, 1 teaspoon honey, ½ teaspoon dried oregano, 1 teaspoon EACH: sea salt and pepper
  
• Serve on a bed of pasta with basil and a little parmesan.
  Cooked pasta, chopped basil, and parmesan cheese
  

Slow Cooker Method

• Follow steps 1 and 2. Then, pour everything from the pan into your crockpot, add the crushed tomatoes, shredded turkey, honey, and oregano and stir everything together. Set your crockpot to cook on high for 4 hours or low for 8 hours. When the turkey Bolognese is ready, season it to taste with sea salt and pepper.