Turkey Bolognese

Ingredients

• 2 tbspolive oil
• 1onion, finely chopped
• 1carrot, finely chopped
• 1 stalkcelery, finely chopped
• 3 clovesgarlic, minced
• 1 1/2 lbground turkey, 93% lean
• 1 1/2 tspsalt
• 1/2 tspblack pepper
• 2 tbsptomato paste
• 1/2 cupdry white wine
• 1/2 cupwhole milk
• 28 ozcrushed tomatoes, one 28-oz can
• 1/2 cupchicken stock
• 1bay leaf
• 1 tspdried oregano
• 1/4 tspground nutmeg
• 1 tbspsea salt, for the pasta water
• 1 lbspaghetti
• 1/3 cupParmesan, finely grated, to serve

Method

1. 1

   Heat the olive oil in a large Dutch oven over medium heat. Cook the onion, carrot and celery for 8 to 10 minutes, stirring now and then, until very soft. Add the garlic for 1 minute.

2. 2

   Raise the heat to medium-high, add the turkey with the salt and pepper and cook for 7 to 8 minutes, breaking it up, until no pink remains and it reaches 165°F.

3. 3

   Stir in the tomato paste for 1 minute. Pour in the wine and simmer until almost gone, 2 to 3 minutes, then add the milk and simmer until it is absorbed, 3 to 4 minutes.

4. 4

   Add the crushed tomatoes, stock, bay leaf, oregano and nutmeg. Bring to a bubble, then lower the heat and simmer gently, partly covered, for 35 minutes, stirring now and then. Take out the bay leaf.

5. 5

   For the last 15 minutes of the simmer, bring a large pot of water to a boil with the salt for the pasta water and cook the spaghetti until al dente. Scoop out ½ cup of the cooking water and drain.

6. 6

   Toss the spaghetti with the sauce and a splash of the pasta water until coated. Serve with the Parmesan.

Nutrition per serving