Turkey and Sun-dried Tomato Ragu

3 tbsp Extra Virgin Olive Oil

• 1 small onion, chopped

• 1 celery stalk, chopped

• 2 small carrots, chopped

• 1.5 lb ground turkey (or lean ground beef, if you prefer)

• Kosher salt

• Black pepper

• 1/2 cup Fat Free half and half

• 1/4 tsp ground nutmeg

• 1 cup dry white wine

• 3 cups chopped fresh tomatoes ( I use Heirlooms from my garden when in season)

• 1/2 cup Tomato Paste

• 1/2 cup julienned Sun Dried Tomatoes in oil

• 1/4 cup chopped fresh basil

• Parmesan Cheese

INSTRUCTIONS

1. In a heavy saucepan, add extra virgin olive oil and onions. Heat on medium. Cook and stir the onions until translucent about 5 minutes, then add celery and carrots. Cook for another 3 minutes, stirring frequently.

2. Add ground turkey (or lean ground beef, if you prefer). Add a large pinch kosher salt and ground black pepper. Using a wooden spoon, break up the meat. Stir well until meat is no longer raw and it loses its red color.

3. Add half and half and let it come to a gentle simmer. Stir frequently until half and half has come to a simmer. Stir in nutmeg.

4. Add wine and let it simmer until it has completely evaporated, and has begun to reduce then stir in the tomatoes.

5. Once tomatoes come to a gentle bubble, turn heat down to a very low simmer. Cook sauce, uncovered, for 2-3 hours or so.

6. IMPORTANT: occasionally check if you need to add a little liquid to the sauce. If it looks dry or starts to stick, you can add about 1/4 cup of liquid ( more wine). At the end, there should be no water remaining.

7. Taste the bolognese sauce and correct for salt.

8. Serve over your favorite cooked and drained pasta ( I love Pappardelle) with a side of Parmesan and fresh basil.