Ingredients

2 Tbsp. extra-virgin olive oil
1 celery stalk with leaves, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1-1/2 lb. ground turkey
1 Tbsp. dried oregano
1/2 C. dry red wine
1/2 C. half-and-half
1 can plum tomatoes, crushed slightly, with juices (28-oz. can)
2 Tbsp. tomato paste
1 C. defatted chicken broth
salt to taste
freshly ground black pepper, to taste
1 lb. cooked linguine
2 Tbsp. chopped flat-leaf parsley, for garnish

Cooking Instructions

Place oil in a large, heavy pot over medium-low heat. Add the celery, carrot, onion and garlic, then cook for 8-10 minutes, stirring occasionally. Raise heat to medium and add the ground turkey and oregano. Cook for about 8 minutes, stirring and breaking up the meat, until it begins to brown. Add the wine and simmer for about 10-12 minutes. Add the half-and-half and simmer until nearly reduced, for about 6-8 minutes. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer and cook over medium-low heat, partially covered, for 1 hour, stirring a few times. Season to taste with salt and pepper. Serve hot over just-cooked linguine and sprinkle with chopped parsley.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)