Turkey Bolognese

• 3 TBSP oil
• 3 lbs ground turkey meat
• 2 medium onions, finely minced
• 8 garlic cloves, pressed
• 5 medium carrots, peeled and chopped
• 6 celery stalks, chopped
• 2 (6 oz) cans tomato paste
• 1 3/4 cup chicken stock
• 2 cups milk
• 4 bay leaves
• 1/4 cup fresh sage leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 5 sprigs fresh thyme
• A few sprigs fresh rosemary
• 1 Parmesan rind
• 2 TBSP soy sauce
• 1 1/2 TBSP fish sauce
• Salt and pepper, to taste
• Pinch of sugar
• 1 cup finely grated Parmesan
• 2 lbs dried pasta, such as penne or fusilli

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Process the carrots and celery in a food processor until finely chopped.

2. 2

   Heat half the oil in a large Dutch oven and the other half in a large skillet over medium-high heat. Add the turkey meat to the Dutch oven and keep cooking, while stirring, for about 5 minutes until browned.

3. 3

   In the meantime, cook the onions in the skillet for about 3–4 minutes until soft and very lightly golden. Add the processed carrots and celery and cook for about 5 minutes until some of the liquid has evaporated. Make a little well in the middle and add the garlic; cook for about 45 seconds until fragrant. Add the tomato paste and cook for a minute or two. Transfer this mixture to the Dutch oven with the turkey. Stir in the soy sauce, fish sauce, bay leaves, herbs, Parmesan rind, chicken stock, and milk and bring to a simmer. Season well with salt and pepper. Add a pinch of sugar. Simmer for about 5 minutes, stirring often.

4. 4

   Transfer the Dutch oven, uncovered, to the preheated oven. Bake for 1 hour and 15 minutes, stirring occasionally. If the sauce is too runny, cook it for another 15 minutes or finish it on the stovetop, cooking at a brisk simmer until it thickens. Remove from heat, remove the bay leaves, thyme and rosemary sprigs, and Parmesan rind. Stir in the grated Parmesan cheese.

5. 5

   You can serve this on top of cooked pasta. I don't typically mix the pasta into this dish to prevent it from getting soggy. Alternatively, you can stir the cooked pasta, cooked to al dente (according to the package instructions), into the sauce, cook until warmed through and coated with sauce. Be sure to save some pasta cooking water, as you may need to add some to adjust the consistency of your dish. Garnish with some additional herbs.