Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion , minced
- 2 stalks celery , minced
- 1 carrot , minced
- 1 1/2 pounds ground turkey
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/8 teaspoon nutmeg
- 1 cup white wine
- 1 cup 2% milk
- 29 ounces canned diced tomatoes , do not drain
- 15 ounces crushed tomatoes
- 1/4 cup tomato paste
- 1/3 cup parmesan cheese , grated
Instructions
- Add olive oil to a large dutch oven on medium heat with the onions, celery and carrots.
- Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and celery is softened.
- Add the ground turkey, salt and pepper and break it apart as it cooks until it is well browned.
- Add in the nutmeg and white wine, stir well, and cook for 15-20 minutes until wine has mostly cooked off.
- Add in the milk, stir well, and cook for 15-20 minutes until the milk has mostly cooked off.
- Add in the diced tomatoes, crushed tomatoes, tomato paste and parmesan cheese, stirring well until well combined.
- Lower heat to a low simmer and cook for 2 hours, stirring occasionally, until sauce has reduced and thickened.
Nutrition
Calories: 285kcal | Carbohydrates: 18g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 939mg | Potassium: 1040mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2289IU | Vitamin C: 23mg | Calcium: 196mg | Iron: 4mg
