100g cooked turkey or chicken (finely chopped or minced. Or use fresh minced turkey)
400g tinned tomatoes
2 cloves garlic (finely chopped)
1 Medium onion (finely chopped)
2 sticks celery (finely chopped)
1 Small carrot (finely chopped)
1 teaspoon dried oregano
1 teaspoon worcester sauce
100ml vegetable stock
1/4 star anise
25g diced lean bacon
10g olive oil
1 pinch hot chilli powder
4 or 5 dried porcini mushrooms (broken into pieces and soaked in warm water for at least 20 minutes)
Gently warm the oil, add in the star anise and chilli poweder and heat through for a minute or two.
Add the diced onion, celery, carrot, bacon and garlic. Soften gently for 6-8 minutes, stirring regularly.
Add the oregano and the diced turkey (If you are using raw turkey mince seal the meat completely on a slightly higher heat). Add in all the remaining ingredients including the water you've used to soak the porcini mushrooms and stir well.
Bring to a gentle simmer and cook for 20 minutes, stirring occasionally and adding a little water if the mixture starts to dry out. Taste and season with salt and pepper as necessary.
Serve with pasta and a little grated parmesan cheese