This is Anne Burrell’s recipe substituting beef with turkey. Note: I didn’t include Thyme Bundle and 3 Bay leaves in the ingredients because they are taken out before serving.
- 2 cups Yellow Onion Large
- 16 inch long , Carrots
- 3 medium stalk celery, raw
- 4 clove Garlic
- 3 tbsp Olive Oil
- 3 tbsp Coarse Kosher Salt
- 3 3/4 lb 97% Lean Ground White Turkey
- 2 lb Hunt’s Tomato Paste
- 3 1/4 cups Merlot.
1. Puree onion, carrots, celery, and garlic into a coarse paste.
2. Heat large pan over medium heat, coat pan with oil.
3. Add the puree and season with salt.
4. Bring the pan to a medium-high heat and cook until all the water has evaporated and puree becomes nice and brown, stirring frequently, about 15 to 20 minutes
5. Add the ground turkey and season again with salt. BROWN THE TURKEY! Don’t rush this step. Cook another 15 to 20 minutes.
6. Add the tomato paste and cook until brown about 4 to 5 minutes.
7. Add the red wine.
8. Cook until the wine has reduced by half, another 4 to 5 minutes.
9. Add water to the pan until the water is about 1 inch above the meat.
10. Toss in the bay leaves and the bundle of thyme and stir to combine everything.
11. Bring to a boil and reduce to a simmer, stirring occasionally.
12. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don’t be shy about adding water during the cooking process, you can always cook it out.
13. Simmer for 3 1/2 to 4 hours.
14. Serve over whole wheat pasta.
Prep Time: 45 minutes
Cooking Time: 270 minutes
Yield 1 pot