Ingredients

The following ingredients have 4 Servings
  • 3 tbsp Extra Virgin Olive Oil (I used Greek Private Reserve)
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 2 small carrots, chopped
  • 3/4 lb ground turkey (or lean ground beef, if you prefer)
  • Kosher salt
  • Black pepper
  • 1 cup/ 250 ml whole milk
  • 1/8 tsp ground nutmeg
  • 1 cup dry white wine
  • 7 whole canned plum tomatoes (about 1 1/2 cup), cut up

Instruction

  • 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.
  • 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.
  • Add milk and let it come to a gentle simmer. Stir frequently until milk has completely bubbled away. Stir in nutmeg.
  • Add wine and let it simmer until it has completely evaporated, then stir in the plum tomatoes.
  • Once tomatoes come to a gentle bubble, turn heat down to a very low simmer. Cook sauce, uncovered, for 3 hours or so.
  • 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 1/2 cup of liquid (water or some of tomato water from your plum tomato can.)  At the end, there should be no water remaining.
  • Taste the bolognese sauce and correct for salt.
  • Toss with your favorite cooked and drained pasta with a side of Parmesan.