Turkey Bolognese Sauce
1 Tbsp Vegetable Oil
1 Lb Ground Turkey, Chicken, Lean Beef Or Pork
1 Onion, Chopped
3 Cloves Garlic, Minced
1 Carrot, Finely Chopped
1 Stalk Celery, Finely Chopped
1 Tsp Dried Basil 1 Tsp Each Salt & Pepper
1 – 28 Oz Can Diced Tomatoes
¼ Cup Tomato Paste
1 Bay Leaf
2 Tsp Red Wine Vinegar Or Cider Vinegar
Parmesan Cheese For Garnish
In Large Heavy Saucepan, Heat Oil Over Medium Heat; Fry Turkey, Stirring Often, Until Crumbly & No Longer Pink, About 5 Minutes. Tilt Pan & Spoon Off Any Fat; Discard.
Add Onion, Garlic, Carrot, Celery, Basil, Salt & Pepper To Pan; Fry, Stirring Occasionally, Until Vegetables Are Softened, About 5 Minutes.
Add Tomatoes, Tomato Paste, Bay Leaf & Vinegar. Reduce Heat To Medium-low; Simmer, Uncovered & Stirring Occasionally, Until Spoon Drawn Across Bottom Of Pan Leaves Space That Does Not Fill In, About 1 Hour. Discard Bay Leaf.
Make-ahead: Let Cool For 30 Minutes. Refrigerate, Uncovered, Until Cold. Transfer To Conveniently Sized Airtight Containers & Refrigerate For Up To 3 Days Or Freeze For Up To 1 Month.