Turkey Bolognese

Ingredients

• 3 pounds ground turkey
• 1/3 cup olive oil
• 3 medium onions, chopped
• 3 large carrots, chopped
• 6 celery ribs, chopped
• 1 can (12 ounces) tomato paste
• 9 garlic cloves, sliced
• 3 tablespoons dried parsley flakes
• 5 teaspoons kosher salt
• 3 teaspoons dried basil
• 3 teaspoons dried marjoram
• 1-1/2 teaspoons coarsely ground pepper
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 cups dry red wine
• 3 cans (28 ounces each) diced tomatoes, undrained
• 1-1/2 cups chicken broth
• 6 bay leaves
• 3 cups 2% milk
• 3/4 cup grated Parmesan cheese
• Hot cooked linguine or spaghetti

Instructions

1. 1

   Cook the turkey: In a large stockpot, cook the ground turkey over medium heat until it's no longer pink, breaking into crumbles, for about 8 to 10 minutes. Remove it with a slotted spoon and set it aside. Editor’s Tip: If the turkey sticks to the pot, add a splash of broth or water, then gently scrape it with a wooden spoon to help release it.

2. 2

   Saute the vegetables: In the same stockpot, heat the oil over medium heat. Add the onions, carrots and celery, then cook and stir them until they're tender. Stir in the tomato paste, and cook and stir it for three minutes longer. Add the garlic, seasonings and cooked turkey.

3. 3

   Simmer the sauce: Stir in the red wine. Bring the sauce to a boil, and cook it until the liquid is almost evaporated. Add the tomatoes, broth and bay leaves, and return the sauce to a boil. Reduce the heat. Simmer the sauce, uncovered, until the desired consistency is reached, about three hours. About halfway through cooking, stir in the milk. Editor’s Tip: Stir the sauce occasionally as it simmers to prevent sticking.

4. 4

   Serve the Bolognese: Remove the bay leaves. Stir in the grated Parmesan and heat it through. Serve the turkey Bolognese over hot cooked pasta topped with extra cheese, if desired.