Turkey Bolognese

1 lb. Ground Turkey

1 small can tomato paste

1 small onion chopped fine

1 small carrot, chopped/diced very fine

3 cloves garlic chopped/minced

2 tablespoon olive oil

1 28 oz can crushed tomatoes

½ cup (4 oz.) red wine

3 ounces cream, milk or unsweetened coconut milk

1 tablespoon basil

1 tablespoon oregano

1 teaspoon dried parsley

1 teaspoon red pepper flakes

1 tablespoon sugar

Salt/pepper to taste

Heat olive oil.  Add onions, carrots and garlic.  Sautee’ for 5-7 minutes until the onions are clear (not browned).

Add the turkey and cook until browned/done.

Add the tomato paste and stir it in well to mix with the turkey/onion/carrot/garlic mixture.

Add the crushed tomatoes and red wine.  Stir.

Add the spices (basil/oregano/parsley/red pepper flakes/salt/pepper/sugar).  Stir.

Add the cream/milk/unsweetened coconut milk.  Stir.

Simmer for 30 minutes or until the onions/carrots are soft.   Add any additional spices as needed.

Serve over pasta with a big glass of red wine.