This recipe can be made with either freshly ground turkey or chopped left over turkey.

2 tablespoons olive oil

4 large garlic clove, minced

1 lb. fresh ground turkey or 1 lb. chopped cooked turkey

4 cups crushed tomatoes

1 small can of tomato paste

½ cup dry white wine

¼ cup chopped fresh parsley

2 teaspoons dried basil

2 teaspoons dried oregano

350 grams freshly cooked vermicelli

Heat olive oil in a large, heavy Dutch oven, over medium-high heat. Add minced garlic and ground turkey and saute until turkey begins to brown, breaking it up with a fork as it cooks, about 10 minutes. (if using cooked turkey, heat oil and saute garlic until tender and lightly browned, quickly stir in chopped cooked turkey).

Add crushed tomatoes and puree, white wine, parsley, basil and oregano. Reduce heat to medium-low and simmer until thick, about 30 minutes. Season to taste with salt and freshly ground black pepper. Add pasta and toss. Serve with hot garlic bread.