Whenever my mama made this in bulk, it was always gone in a few days.

1/2 cup dry red wine (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 cup whole milk or heavy cream
Fresh basil or parsley, for garnish (optional)
Directions
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until they are translucent, about 5 minutes.
2. Add the ground turkey to the skillet and cook until it's browned and cooked through. Use a wooden spoon to break it into smaller pieces as it cooks.
3. Transfer the cooked turkey, onion, and garlic mixture to your slow cooker.
4. Add the chopped carrots, celery, crushed tomatoes, tomato paste, chicken broth, dry red wine (if using), dried oregano, dried basil, dried thyme, salt, and pepper to the slow cooker. Stir to combine.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors are well combined.
6. About 30 minutes before the sauce is done, stir in the milk or heavy cream. This will add a wonderful richness to the sauce.
7. Taste and adjust the seasoning with additional salt and pepper, if needed.
8. Serve over your favorite pasta or vegetable noodles, and garnish with fresh basil or parsley if desired.