Turkey Bolognese

Adapted from several different recipes.

#1
1/4 cup Extra virgin olive oil.
4 tbsp. butter (salted or unsalted, depending on your preference.)
2 med. onions finely chopped (I use yellow.)
4 stalks celery finely chopped
3 carrots finely chopped
5 cloves of garlic chopped (I use 8...)

Heat the butter and olive oil together in a dutch oven or large pot and add the rest of the ingredients. Cook on high until the onions are soft and the veggies have sweated a little (10-15 minutes.)

#2: Add 1.25 lbs of ground turkey (I use lean, not extra lean) to the veggie mixture and brown completely.

#3: Once the turkey is browned, add 3/4 cup of milk and simmer until it's evaporated (15 minutes?)

#4: Add 3/4 cup dry white wine and simmer til it's evaporated (15 minutes.)

#5:
28-oz can of crushed tomatoes
3 TBSP of dried parsley flakes or a handful of fresh.
1 small package of basil leaves
4 tsp of salt (or more to taste)
4 tsp of pepper (or more to taste)
2 TBSP of Italian seasoning/herbs de provence (or more)

Add all of these ingredients to the pot and simmer slowly until sauce thickens (30 minutes-2 hours... whatever thickness you prefer.) Taste the sauce and add more of whichever seasoning you think it needs (usually salt or Italian seasoning.)

When you're ready to make pasta (20-30 minutes before sauce is thick) start boiling enough water for 1 lb. of pasta. I prefer Barilla's rotini pasta. Follow the package's directions, but since the bolognese is going to be hot, I usually undercook my pasta a tiny bit since the sauce will continue to cook the pasta for a little while. Once the pasta is drained, throw it into the sauce and take it off of the stove to cool. Yummy.