Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 5 cloves garlic minced
- 1 pound lean ground turkey 93% lean
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 1 can crushed tomatoes (28 ounces)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/3 cup chicken broth
- Salt to taste
- Black pepper to taste
- 1/2 cup half-and-half
- 1/2 cup Parmesan cheese grated, plus more for garnish
- 16 ounces pasta spaghetti or your choice
- Fresh basil leaves chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. While waiting, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté until soft and lightly browned, about 5-7 minutes.
- Add the minced garlic and ground turkey to the skillet. Break up the meat with a spoon while cooking until it is browned and no longer pink, approximately 5 minutes.
- Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and scrape any browning from the pan. Add the crushed tomatoes, dried oregano, thyme, rosemary, and chicken broth. Season with salt and pepper.
- Simmer the sauce for 20 minutes, then stir in the half-and-half. Gradually mix in the Parmesan cheese. Continue to simmer for another 5 minutes. Adjust the seasonings as needed.
- Cook the pasta in the boiling salted water until al dente, about 7-8 minutes. Reserve 1 cup of pasta water before draining.
- Toss the drained pasta with the sauce, adding reserved water as needed for consistency.
- Serve hot with fresh basil and extra Parmesan on top.