Step 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.

Step 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.

Step 3

Add milk and let it come to a gentle simmer. Stir frequently until milk has completely bubbled away. Stir in nutmeg.

Step 4

Add wine and let it simmer until it has completely evaporated, then stir in the plum tomatoes.

Step 5

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

Step 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 1/2 cup of liquid (water or some of tomato water from your plum tomato can.)  At the end, there should be no water remaining.

Step 7

Taste the bolognese sauce and correct for salt.

Step 8

Toss with your favorite cooked and drained pasta with a side of Parmesan.