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. 1In a large skillet, heat the olive oil over medium high. Add the carrot, onion, salt, and pepper and cook until the vegetables are beginning to soften, about 5 to 7 minutes. Increase the heat to medium high, add the ground turkey, and cook, breaking it up with a spoon, until it’s starting to brown, about 3 minutes. Stir in the garlic, oregano, and red pepper flakes and cook just until fragrant, about 1 minute.
2. 2Pour the wine into the skillet and stir, scraping up any browned bits from the bottom of the pan. Add the tomatoes, tomato paste, and milk and stir to combine. Bring the sauce to a boil, then lower the heat and let simmer for 10 minutes. Taste and add additional salt, black pepper, or red pepper flakes as desired.
3. 3Meanwhile, bring a large pot of water to a boil and cook the Giovanni Rana Tagliatelle or Fettuccine just until al dente. Drain and place in a serving bowl. Top with your desired amount of sauce and serve hot, sprinkled with fresh Parmesan, basil, and/or parsley.