2 medium carrots, minced (I recommend using a food processor or food chopper)
8 oz white mushrooms, minced (I recommend using a food processor or food chopper)
2 medium yellow onions, minced (I recommend using a food processor or food chopper)
3 garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
3 cups water
2 (15 oz) cans tomato sauce
1 (14.5 oz) can petite diced tomatoes
¼ cup tomato paste1 tablespoon brown sugar
¼ teaspoon cayenne pepper
12 oz uncooked pasta shells, use whole wheat pasta if following the WW Purple plan
Lightly mist a large dutch oven or soup pot with cooking spray and bring over medium heat. Place the ground turkey in the pot and cook, breaking up with a spoon or spatula. Add the Montreal Steak seasoning and stir in. Cook until the turkey is cooked through and in small pieces.
Add the carrots, mushrooms, onions, garlic, vinegar and Worcestershire sauce and stir together. Continue to cook for another 5 minutes, stirring occasionally or until vegetables are softened. Add the water, tomato sauce, diced tomatoes, tomato paste, brown sugar and cayenne pepper and stir together. Bring to a boil and then reduce heat to low. Cover the pot and simmer for 15-20 minutes.
Add the pasta and stir until well combined. Re-cover the pot and simmer for 20-25 minutes until the pasta is cooked through. Remove from heat, stir andallow to sit for 15 minutes uncovered before serving.
