- 3 tablespoons olive oil
- 1 pound ground turkey breast
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 rib celery, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1 bay leaf
- 1 teaspoon dried marjoram
- 1/8 teaspoon ground red pepper
- 1/4 cup fresh basil leaves, chopped
- Heat the oil in a large saucepan over medium-high heat. Add the turkey, garlic, onion, and celery. Cook, stirring often, for 8 minutes, or until the turkey is browned and no longer pink, and the onion and celery are tender.
- Stir in the tomatoes, broth, wine, bay leaf, marjoram, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
- Discard the bay leaf. Stir in the basil.