Turkey Bolognese

• 2 tablespoons olive oil
• 2 lbs lean ground turkey
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons italian seasoning
• 2 tablespoons dry basil leaves
• 2 cups yellow onions, chopped
• 34 cup carrot, diced
• 12 cup celery, diced
• 1 lb button mushroom, sliced thin
• 2 tablespoons fresh garlic
• 34 cup red wine
• 20 ounces beef consomme or 20 ounces broth
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato puree
• 2 (15 ounce) cans great northern beans
• 2 teaspoons crushed red pepper flakes

1. In a big pot over medium high heat, begin browning the turkey in the oil.
2. Season with salt and pepper and once the turkey is mostly cooked and creating a good bit of steam, add the herbs.
3. Add the chopped vegetables all at once.
4. This will help the pan cool down a bit to start the process of sweating the vegetables.
5. Cook for 5-10 minutes.
6. When the vegetables are well sweated -- yeah sweated, add all of your liquids, beans, and tomatoes to the pot.
7. Simmer for 20 minutes or so, over medium-low heat, stirring occasionally.
8. Season with the pepper flakes, and stop the heat.
9. Allow the sauce to rest, for another 20 minutes.
10. Trust me, don't skip this step.
11. It does worlds for the flavor and you'll save yourself the trouble of a scorched tongue.

olive oil, lean ground turkey, kosher salt, black pepper, italian seasoning, basil, yellow onions, carrot, celery, button mushroom, fresh garlic, red wine, beef, tomatoes, tomato puree, great northern beans, red pepper

Taken from www.food.com/recipe/turkey-bolognese-282617 (may not work)