Turkey Bolognese

• 3 tablespoons Olive Oil divided
• 1/2 pound Ground Turkey
• 1 Carrot large, diced
• 1 stalk Celery diced
• 1 Onion diced
• 3 teaspoons Garlic minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 28 oz can Tomatoes whole
• 2 Bay Leaves
• 10 ounces Pappardelle Pasta
• 1/3 cup Basil fresh
• 1 tablespoon Balsamic Vinegar
• 1/4 cup Parmesan freshly grated

1. 1. In a large pot over medium-high heat, heat 1 tablespoon olive oil. Cook turkey until no longer pink and slightly brown, 6 to 7 minutes, then transfer to a bowl.
2. 2. Add remaining 2 tablespoons olive oil to pot over medium-high heat. Add carrot, celery, onion, and garlic and cook until beginning to soften, 6 minutes, and season with salt and pepper.
3. 3. Add tomatoes and gently crush them using the back of a wooden spoon. Add bay leaves and bring mixture to a boil, then reduce heat to low and simmer 20 minutes.
4. 4. Meanwhile, in a large pot of salted boiling water, cook pappardelle until al dente, 6 to 8 minutes. Drain and return to pot.
5. 5. Stir in basil and balsamic vinegar and season with salt and pepper. Remove bay leaves, then toss sauce and pasta together in the pot. Divide into serving bowls and garnish with basil and Parmesan.

olive oil, ground turkey, carrot, celery, onion, garlic, salt, pepper, tomatoes, bay leaves, pasta, basil, balsamic vinegar, parmesan freshly grated

Taken from www.epicurious.com/recipes/member/views/turkey-bolognese-5ab815b8905c9c5044ecb13e (may not work)