Heat oil in a large dutch oven or pot over medium heat. Add onion and peppers and cook for 2 - 3 minutes to soften.
Add carrots, garlic, ground turkey, and turkey sausage and cook while breaking into small pieces with a spatula.
While turkey is finishing browning, add salt, pepper, worcestershire, red pepper flakes, and fennel.
Add crushed tomatoes, stewed tomatoes, tomato sauce, tomato paste, and bay leaves. Bring to a boil then reduce heat to low and let simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
During the last 15 minutes of cooking time, add chopped fresh herbs. If sauce is too acidic, add sugar to taste (normally 1-2 teaspoons but I often leave it out). This is the time to boil the noodles too!
If serving with pasta, drain and plate al dente pasta as the sauce finishes cooking.
Ladle sauce onto pasta and garnish with additional chopped parsley and parmesan cheese if desired.