| 5 Tablespoons olive oil |
| 2 Pounds coarse GROUND TURKEY (preferred dark meat mixture) |
| 1 Medium onion, small dice |
| 2 Medium carrots, peeled and small dice |
| 1 Medium celery stalk, small dice |
| 5 Cloves fresh garlic, minced |
| 2 Tablespoons tomato paste |
| 1-1/2 Cups dry white wine |
| 2-1/2 Pounds fresh roma tomatoes(if not in season, sub high quality canned tomato) |
| 3 Cups TURKEY STOCK |
| 1 Ounce chopped fresh oregano |
| 1 Ounce fresh thyme |
| 2 Ounces chopped fresh basil |
| 1 small pinch red pepper flakes |
| As needed cooked linguine |
| As needed grated fresh Parmesan |
| As needed fresh basil, chiffonade |
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- Sauté ground turkey in hot olive oil, season with salt and pepper and cook through. Remove from pan.
- In the same pan, sauté onion, carrots and celery for 6 to 8 minutes. Add garlic and sauté until fragrant. Stir in tomato paste and deglaze with wine. Cook until wine is evaporated.
- Add tomatoes and stock and cook for 30 minutes.
- Stir in chopped herbs and crushed red pepper flakes. Adjust seasonings as necessary.
- Serve over linguine. Sprinkle with Parmesan and garnish with additional basil.
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