Directions

1. In a large soup pot, brown dried spices in olive oil over medium-high heat.
2. Add onion and garlic, and cook until translucent.
3. Add ground turkey and turkey bacon, crumbling with a wooden spoon as it browns.
4. Add carrots, fennel, celery, mushrooms and green pepper, and sauté along with meat until evenly cooked.
5. Add canned tomatoes and gently break apart with spoon until evenly mixed with turkey and vegetables, then add tomato paste and let simmer for 20 minutes.
6. Stir in milk and cook for another 10 minutes. Taste, and add salt and pepper to taste.
7. Cover sauce and let stand off the heat for at least 10 minutes before serving. This allows the tomato sauce to thicken as it cools down.
8. Toss with cooked pasta and serve with grated parmesan cheese.