Main Ingredients:

1-1/2 cups chopped onions (about
3 medium)
3/4 cup chopped carrots (about
1-1/2 medium)
3/4 cup chopped celery (about
1 large stalk)
1-1/2 cups chicken broth
2 cloves garlic, finely chopped
1-1/2 pounds ground turkey
1 tablespoon chopped fresh or
1-1/2 teaspoons dried thyme leaves
1-1/2 teaspoon fennel seed
1/4 teaspoon pepper
1/2 cup red wine or unsweetened grape
juice
1 tablespoon tomato paste
1 (28-ounce) can Italian plum
tomatoes, drained
2 tablespoons chopped fresh parsley
3 cups hot cooked fettuccine

Cooking Preparation of the Recipe:

Cook onions, carrots, celery, broth and garlic in 3-quart saucepan over medium heat 5 to 7 minutes, stirring frequently, until onion is tender. Stir in turkey, thyme, fennel seed and pepper. Cook over medium heat about 3 minutes, stirring occasionally, until turkey is white. Stir in wine, tomato paste and tomatoes; break up tomatoes. Cover and simmer over low heat 20 minutes, stirring occasionally. Uncover and cook 5 to 7 minutes longer or until sauce thickens. Stir in parsley. Serve over fettuccine. 6 servings

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