Big-Batch Turkey Bolognese With Linguine

Step 1

Peel and coarsely chop 3 medium carrots and 1 large yellow onion. Coarsely chop 2 celery stalks. Mince 4 garlic cloves. Place the carrots, onion, and celery to a food processor fitted with the blade attachment and pulse until finely chopped, 6 to 8 pulses.

Step 2

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering. Add the chopped vegetables and garlic and cook, stirring frequently, until the vegetables are softened, about 10 minutes.

Step 3

Add 3 pounds ground turkey and break it up into large pieces with a wooden spoon. Add 1 teaspoon dried oregano and 1/2 teaspoon kosher salt. Cook, breaking the turkey up with the spoon as much as possible, until cooked though, about 10 minutes.

Step 4

Add 1 (28-ounce) can crushed tomatoes, 1/2 cup red wine, 1/2 cup whole milk, and 1/4 cup tomato paste, and stir to combine. Reduce the heat to maintain a simmer and cook uncovered until slightly thickened and lightened in color, 20 to 25 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat.

Step 5

When the bolognese is ready, taste and season with kosher salt as needed. Reduce the heat for the pasta water to medium. Add 18 ounces fresh linguine and cook according to the package directions. Reserve 1 cup of the pasta water. Drain the pasta and return it to the pot.

Step 6

Reserve 2 cups of the bolognese for the Rollover Dinner (Creamy Turkey and Rice Stuffed Peppers). Add the remaining cooked bolognese to the pasta as desired and toss to combine. Thin the sauce as needed with the reserved pasta water. Serve immediately with a generous grating of Parmesan cheese.