Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      olive or vegetable oil
   2                    carrots -- chopped
   1      small         onion -- chopped
   1      rib           celery -- chopped
   1      pound         lean ground turkey -- (1 to 1 1/2)
     1/4  cup           dry red wine or chicken broth
   1      jar           Ragu Light Pasta Sauce -- (27.5 ounces)
   2      tablespoons   chopped fresh parsley
   1      box           fettuccine (16 ounces) -- cooked and drained

Preparation:

In 12-inch nonstick skillet, heat 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 no longer pink. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 3 minutes. Stir in Ragu Light Pasta Sauce and parsley; simmer, stirring occasionally, 5 minutes. season, if desired, with salt and ground black pepper. Serve over hot fettuccine.