Heat a large skillet over medium heat. Cook the ground turkey until done. Remove from heat, drain grease and set aside.
Add 1 tbsp of olive oil to the bottom of the skillet. Add the diced onion, garlic, carrots, zucchini and mushrooms. (The vegetables are optional). Cook until the zucchini and onion are tender- about 7-8 minutes. (Note: carrots may still be slightly hard. This is ok, as they will soften when the sauce is boiled in the end).
Transfer the cooked vegetables to a stock pot or very large sauce pan. Add the crushed tomatoes, tomato paste and diced tomatoes. Mix well.
Add the parsley, italian seasoning, chopped basil and sugar. Mix until combined.
Add the cooked ground turkey and water. Mix until combined. Add salt & pepper (optional)
Cover with a lid. Cook on the stove over low heat for 20 minutes. Stir every 4 minutes to prevent the sauce from burning.
Remove from heat and serve over pasta.
Make this sauce vegetarian by leaving out the ground turkey and adding extra vegetables.