3 tablespoons olive oil
1 lb. ground turkey
1 (14.5 oz.) can of stewed tomatoes
1 (6 oz.) can tomato paste
1/2 tsp. dry thyme
1 teaspoon dried leaf basil
1/2 tsp. oregano
1/2 to 1 teaspoon sugar, optional
1 teaspoon salt, or to taste
1/2 cup chopped onion
1 bell pepper, chopped
2 cloves crushed garlic
1 bay leaf
1/4 cup water
4 ounces chopped or sliced mushrooms, fresh or canned drained

Put oil in skillet; brown ground turkey slowly. While ground turkey is cooking, put stewed tomatoes, tomato paste, thyme, basil, oregano, salt and sugar in slow cooker. Stir well and cook on low heat.When turkey is browned, transfer to slow cooker with slotted spoon. In pan drippings, sauté onion, pepper, garlic, and bay leaf until softened. To slow cooker, add 1/4 cup of water and the chopped mushrooms. Cover and cook on low 4 to 6 hours. Thin with a little water if necessary.
Serve with hot cooked spaghetti your favorite cooked pasta.

Serves 6.