In a large soup pot or skillet, heat olive oil over medium heat.
Add onion, carrots, celery, garlic, oregano, red pepper, and Worcestershire and cook until softened, about 5 minutes.
Add turkey and cook until no longer pink, breaking it up into smaller pieces as you go.
Add tomato paste and cook another 2 minutes.
Add red wine, and deglaze the pan.
Add crushed tomatoes, and salt and pepper.
Transfer to slow cooker and cook on low for 8 hours.
Serve over spaghetti noodles, pappardelle noodles, or even spaghetti squash!