In 12-inch nonstick skillet heat olive oil over medium heat and cook carrots, onion, and celery, stirring frequently, 5 minutes or until tender. Add turkey and cook, breaking up with spoon, until turkey is thoroughly cooked. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 3 minutes. Stir in pasta sauce and parsley. Simmer, stirring occasionally, 5 minutes. Season, if desired, with salt and pepper. Serve over hot fettuccine.
TIP: Adding chicken broth to leftover sauce is a great way to turn this tasty sauce into a scrumptious soup.
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