Turkey Bolognese with Pappardelle Fast Version
 
1 Pound Ground Turkey
1/4 Pound of Ground SIrloin
1 Cup White Onion, finely minced
1 Cup Celery, finely minced
1 Tablespoon Fresh Garlic, finely minced
3 Tablespoons Olive Oil
1 Cup of Dry Wine—I use Stella Pinot 2015
1 28 Ounce Can Crushed Tomatoes &
2 Tbs. of Tomato Paste
1 28 Ounce can of 6-1 All- purpose Tomato Sauce
1 Jar of Classico Tomato and Basil
1 Pound Pappardelle, cooked
Kosher Salt and Black Pepper to taste
2 Tablespoons Fresh Italian Parsley, chopped
2-3 Tablespoons  Grated Parmesan or Pecoreno Cheese
Heat olive oil in a large heavy pot. Add onions, celery, and garlic. Sauté until softened but not browned.  Add turkey, Ground Sirloin and ½ teaspoon of kosher salt. Use a wooden spoon to crumble the meat and break into small pieces.   Add tomato paste and cook for an additional 2-3 minutes. Add the wine and bring to a simmer. Continue simmering
Add tomatoes with its juices and bring to a boil, then place the heat at the lowest setting. Continue on this very low simmer for 2 – 2 ½ hours, stirring every 20 minutes until you get a rich, thick meaty sauce.  Add the Basil the very last minute…You can add one can of water from the Tomato sauce if you prefer a lighter sauce… Add kosher salt and pepper accordingly.     In a Hurry?  Cook for 1.5 hours...Still is  delish!!