Healthy Crockpot Italian Bolognese

• 1 lb lean ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 6 oz can tomato paste
• 1/2 cup red wine (optional)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 bay leaf
• 3/4 cup beef or vegetable broth
• 1/2 cup whole milk or cream (optional)
• 1/2 cup grated Parmesan cheese (for serving)
• Fresh basil for garnish (optional)

1. Heat a large skillet over medium-high heat and add the ground turkey. Cook until browned, breaking it apart with a spatula.
2. Add the diced onion and minced garlic to the skillet with the turkey and cook until the onion is translucent.
3. Transfer the browned turkey, onion, and garlic to the crockpot.
4. To the crockpot, add diced carrots, bell pepper, zucchini, crushed tomatoes, tomato sauce, and tomato paste. Stir to combine.
5. Pour in the red wine if using, and stir into the sauce.
6. Season with dried basil, oregano, thyme, parsley, salt, black pepper, and red pepper flakes if desired. Mix well to distribute the seasonings.
7. Add the bay leaf to the crockpot and pour in the beef or vegetable broth.
8. Cover the crockpot and set to cook on low for 6-8 hours, or on high for 3-4 hours.
9. About 30 minutes before the cooking time is up, if you're using whole milk or cream, stir it into the Bolognese to add richness.
10. Before serving, remove and discard the bay leaf.
11. Serve hot over your favorite pasta, and sprinkle with grated Parmesan cheese and garnish with fresh basil if desired.