To a large food processor add the green onions, celery, carrots and garlic and pulse until it breaks down into small pieces but doesn’t puree into a sauce.
Over medium high heat bring a medium sized Dutch oven up to heat. Pour in a few tablespoons of EVOO and add in the chopped vegetables. Season with salt and pepper and cook for 6-8 minutes or until they begin to soften and break down.
Add in the ground turkey and break up into small pieces. Cook for 8-10 minutes or until cooked through.
Turn the heat to medium and deglaze the pan with the red wine. Once absorbed, about 2-3 minutes, add in the cream and nutmeg. Stir and cook until the cream has almost fully absorbed. Turn the heat to low and add in the crushed tomatoes, tomato paste, bay leaves and a large pinch of salt and pepper.
Stir, cover with the lid half on and simmer for 45 minutes then place the lid fully on and cook for another 45 minutes, stirring often. Keep an eye on it so it doesn’t reduce too quickly and burn. It’ll go from a light creamy red to a deep, darker red.
Once ready, remove the bay leaves and serve with pasta sprinkled with parmesan and a drizzle of EVOO. If the sauce has thickened too much add a little water to loosen.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell