Atkinson's Roasted Red Bell Pepper Marinara Sauce With Turkey Recipe:

• 3 1/2 tablespoon minced garlic
• 1 tablespoon butter
• 2 tablespoon olive oil
• 2 cup chopped sweet onion (2 onions)
• 2 pound ground turkey
• 1 cup chicken or beef stock
• 1/2 cup good red wine
• 1 28-ounce can crushed tomatoes, or plum tomatoes in purée, chopped
• 2 12-ounce jars roasted red bell peppers (drained, puréed)
• 1 tablespoon chopped fresh flat-leaf parsley
• 4 heads of roasted garlic
• 2 tablespoon chopped fresh basil
• 2 tablespoon chopped fresh oregano
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chile flakes

1. Heat oven to 400 degrees, cut tops of garlic, drizzle with olive oil, wrap with foil, and roast 45 minutes. Heat the olive oil in a large pot, add butter.
2. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the ground turkey and cook until brown; drain excess water and fat.
3. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Add chicken or beef stock, and let simmer for 7 minutes.
4. Stir in the tomato purée, puréed peppers, roasted garlic, parsley, basil, oregano, salt, pepper, and chile flakes.
5. Cover, and simmer on the lowest heat for 25 minutes.