Turkey Bolognese Sauce - cooking recipe

Ingredients

1/3 cup extra-virgin olive oil
1 medium onion, diced
1 medium carrot, diced
1 small stalk celery, diced
3 garlic cloves, smashed
12 ounces ground turkey
1/4 cup tomato paste
1 teaspoon kosher salt
1 pinch crushed red pepper flakes
two 28-ounce cans whole tomato
1 bay leaf
1 pinch crushed fennel seed

Preparation

Heat the oil over medium heat in a large electric skillet. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are soft but not brown, about 8 minutes. Add the turkey, tomato paste, salt and red pepper flakes; cook, stirring, until the mixture turns dark red, about 10 minutes. Add the tomatoes and their juices, breaking the tomatoes into bite-size pieces with the side of a spoon.
Add the bay leaf and fennel seeds. Bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the sauce thickens, about 1 hour. Discard the bay leaf, season with salt and serve over pasta.