Step 1

Bring a large pot of salted water to a boil. Prep the veggies, dicing the carrot, celery, & onion. Gather & measure remaining ingredients according to Ingredients List, above, placing them within an arm’s reach of the stovetop for a smooth cooking process.

Step 2

Add the olive oil to a Dutch oven (or large, heavy-bottomed pot with lid) over medium-high heat. Once the oil is hot & shimmering, add the carrots, celery, & onion. Season with 1/2 teaspoon kosher salt, and stir to combine. Cook, stirring occasionally, until deeply browned & fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium or medium-low. Once browned, push the soffritto mixture to the outer edges of the pot.

Step 3

Season the ground turkey all over with 1 teaspoon kosher salt. Add to the center of the pot, such that it’s surrounded by the soffritto mixture. Reduce heat to medium. Let the turkey brown 2-3 minutes without touching it, then turn it over & brown the second side 2-3 minutes before using a wooden spoon to break it apart into bite-sized pieces. Stir to combine with the soffritto mixture.

Step 4

Add the garlic & tomato paste to the Dutch oven, stirring to coat the ground turkey soffritto mixture. Cook 2-3 minutes, until browned & fragrant, then build the bolognese sauce. Deglaze the pan by slowly pouring in the white wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Once the wine is almost completely cooked off, add in the rosemary, sage, thyme, bay leaves, parmesan rind, pasta sauce, & chicken stock or water. Stir to combine. Bring the bolognese to a boil, then reduce heat to medium-low. Cover & simmer, stirring occasionally, for 15 minutes.

Step 5

Meanwhile, as the weeknight bolognese simmers, cook the pasta. Add the pasta to the boiling salted water from Step Cook to al dente according to package directions, stirring occasionally to prevent sticking. Once cooked, carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta.

Step 6

Remove the lid from the pot with the bolognese sauce, increasing heat to medium-high to maintain a steady simmer. Stir the half & half and grated parmesan into the bolognese. Cook 1-2 minutes, allowing everything to meld together. Add the pasta straight into the pot, tossing to coat it in the bolognese sauce. From here, adjust as needed so the bolognese sauce evenly coats the pasta – if the mixture is too thick, toss in a little of the reserved pasta water; if the mixture is too loose, toss in an extra handful of parmesan cheese, etc. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with & absorb some of the sauce.

Step 7

immediately, topped with additional grated parmesan, chopped basil or parsley, &/or a sprinkling of crushed red pepper, as desired. Enjoy!