1
For ground meat sauce – in a 5 quart Dutch oven pot placed over medium-high heat, add water, ground turkey meat, table salt and coarse black pepper. Cook for about 10 minutes, while breaking up meat. Add 2 minced garlic cloves or 1 teaspoon garlic paste, 1 teaspoon of dried basil, oregano or thyme, onions and green bell peppers. Turn heat down to medium-low, continue to cook for 15 minutes, while stirring occasionally and making sure the pot don’t go dry. If it does, just add a little more water (about 1/4 to 1/2 cup).
2
Add crushed tomatoes, Italian seasoning, the other 2 minced garlic cloves or 1 teaspoon garlic paste, 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper or cayenne pepper; stir until all ingredients are combined. Cover pot with a lid and continue to cook over medium-low heat for about 10 minutes.
3
Remove lid, stir well (the sauce shouldn’t be sticking to the bottom of the pot), add the tomato paste, stir until there’s no lumps of it and it’s blended well into the rest of the sauce. Add the brown sugar and stir until it’s dissolved into the sauce. Cover pot with lid, turn heat down to low; simmer for about 50 minutes, stirring occasionally.
