Instructions

1. Heat the oil in a large frying pan 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.
2. Add the tomato paste to the pan and let it cook until it starts to caramelize, about 3 minutes. Pour the red wine or water into the pan and scrape the bottom to remove any bits that are stuck on.
3. Pour everything from the pan into your crock pot, 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.
4. Serve on your choice of pasta or zucchini noodles and top with basil and, if you’re using, a little freshly grated parmesan.