3 T olive oil
1 large onion
2 celery ribs, chopped
1 red bell pepper, cored, seeded, and chopped
4 garlic cloves, finely chopped
2 1/2 lbs ground turkey -- not only white meat
1 t salt
1/2 t black pepper
1 28-ounce can whole tomatoes in juice
1/2 c ketchup
2 T molasses (not robust)
2 T cider vinegar
1 1/2 T Worcestershire sauce
1 1/4 t Tabasco, or to taste
Heat oil in 8-qt wide, heavy pot over moderately high heat until hot but not smoking. Add onion, celery, bell pepper, and garlic. Cook, stirring occasionally until golden, 10 to 12 minutes. Add turkey and cook, stirring occasionally and breaking up large lumps with a wooden spoon, until meat is no longer pink, about 5 minutes. Stir in salt and pepper.
Meanwhile, combine tomatoes with juice, ketchup, molasses, cider vinegar, Worcestershire, and Tabasco in a blender. Puree until smooth.
Add tomato mixture to turkey and simmer, uncovered, stirring occasionally, until sauce is thickened, 25 to 20 minutes.
Serve with Cheddar Buttermilk Biscuits.