MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Emily Blunt's Turkey Bolognese
Categories: Poultry, Vegetables, Herbs, Wine, Dairy
Yield: 5 servings

3 tb Unsalted butter; divided
2 tb Olive oil
1 md Onion; fine chopped
2 lg Carrots; peeled, coarse
- chopped
3 Celery ribs; coarse chopped
3 cl Garlic; minced
1 1/2 lb Ground turkey
1 c Italian white wine
6 oz Tomato paste
1 c Whole milk
2 Bay leaves
Salt & ground black pepper
1 Parmesan rind
16 oz Fusilli
1/2 c Fresh grated Parmesan
- cheese; more for serving

Set the oven # 300ºF/150ºC.

Add the carrots and celery to the bowl of a food
processor. Pulse the processor until they’re very finely
chopped.

Heat two tablespoons of butter and the olive oil in a
large, shallow, oven-proof skillet that has a lid (like
a Le Creuset braiser) over medium-high heat. Add in the
chopped onions; stir and saute them for about two
minutes until they begin to soften and look translucent.
Add in the chopped carrots and celery; saute them for
two more minutes, then add in the minced garlic. Cook
the ingredients for another two minutes.

Crumble the ground turkey into the pan. Cook the meat,
stirring, until it’s browned-about eight to 10 minutes.
Pour in the white wine to deglaze the pan, scraping up
any browned bits from the bottom. Once the wine is
reduced, add the tomato paste, milk and bay leaves.
Simmer and stir everything for about three to four
minutes. Taste the sauce and add in salt and pepper
until it tastes balanced. Tuck the Parmesan rind into
the sauce.

Put the lid on the skillet and slide it into the oven.
Cook the sauce for 45 minutes, stirring it once halfway
through.

Just before the sauce is finished, cook the pasta in
salted water according to the package directions.
Reserve one cup of the cooking water. Drain the pasta
and then put it back in the pot. Add to it the remaining
tablespoon of butter, the grated Parmesan and the
reserved pasta water. Stir everything together to coat
the pasta.

When the sauce is done, pull the skillet from the oven
and remove the lid. Remove and discard the bay leaves
and the Parmesan rind. Pour the cooked pasta mixture
into the pan and stir to coat the noodles with the
Bolognese sauce. (If the sauce seems too thin, put the
skillet over medium heat for a few minutes to thicken
it.) Spoon portions of the pasta into bowls, top them
with more grated Parmesan, and serve immediately.

Emily Blunt, Petunia Flats, New Yotk

Makes: 4 - 6 servings

RECIPE FROM: https://www.tasteofhome.com

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