Turkey Bolognese

• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Carrots(300g)
• •
  Yellow Onion(240g)
• •
  1 teaspoon kosher salt
• •
  1/2 teaspoon ground black pepper
• •
  Ground Turkey, 93% Lean(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

• •
  Garlic(15g)
• •
  Oregano, Dried(15g)
• •
  Red pepper flakes(1g)
• •
  Wine, Red, Table(240g)
• •
  Tomato, Canned, Crushed(411g)
• •
  Tomato Paste(45g)
• •
  Whole Milk(120g)
• •
  Pasta, Fettuccine, White, Dry(284g)
• •
  For Serving: Freshly Grated Parmesan (Chopped Fresh Basil, And/Or Chopped Fresh Parsley)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat for 1 minute, then add the carrots and onion. Cook 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
2. 2Add the ground turkey to the skillet over medium-high heat, breaking it up with a spoon as it cooks. Cook 3–5 minutes, stirring frequently, until the turkey is no longer pink and begins to brown.
3. 3Stir in the fresh garlic, oregano, and red pepper flakes. Cook over medium heat for 1 minute until fragrant.
4. 4Pour the red wine into the skillet, scraping the bottom with a wooden spoon to release any browned bits. Let the wine simmer for 1–2 minutes until slightly reduced.
5. 5Add the crushed tomatoes, tomato paste, and whole milk, stirring well to combine. Bring the sauce to a boil over medium-high heat, then reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the sauce thickens and flavors meld.
6. 6While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook 8–10 minutes, stirring occasionally, until al dente. Drain in a colander.
7. 7Divide the cooked pasta evenly into 4 airtight containers while hot, then top each portion with an equal amount of turkey bolognese sauce.
8. 8Cool the containers to room temperature, then seal and refrigerate for up to 4 days.