1. In 12-inch nonstick skillet, heat olive 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 thoroughly cooked. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 3 minutes. Stir in Ragú Light Pasta Sauce and parsley; simmer, stirring occasionally, 5 minutes. Season, if desired, with salt and ground black pepper. Serve over hot fettuccine.
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