Linguine Turkey Bolognese

• 2 tablespoons olive oil, extra-virgin
• 1 each celery stalks with leaves, finely chopped
• 1 medium carrots finely chopped
• 1 medium onions finely chopped
• 2 cloves garlic finely chopped
• 1 1/2 pounds ground turkey
• 1 tablespoon oregano dried
• 1/2 cup red wine dry
• 1/2 cup light cream (half&half)
• 1 can italian plum (roma) tomatoes crushed slightly, with juices (28 oz)
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 x salt to taste
• 1 x black pepper to taste
• 1 pound pasta, linguine cooked
• 2 tablespoons parsley leaves for garnish

1. Place oil in a large, heavy pot over medium-low heat.
2. Add the celery, carrot, onion and garlic, then cook 8 to 10 minutes, stirring occasionally.
3. Raise heat to medium and add the ground turkey and oregano.
4. Cook for about 8 minutes, stirring and breaking up the meat, until it begins to brown.
5. Add the wine and simmer for about 10 to 12 minutes.
6. Add the half-and-half and simmer until nearly reduced, about 6 to 8 minutes.
7. Add the tomatoes, tomato paste and broth.
8. Bring to a gentle simmer and cook over medium-low heat, partially covered, for 1 hour, stirring a few times.
9. Season to taste with salt and pepper.
10. Serve hot over just-cooked linguine and sprinkle with chopped parsley.

olive oil, celery, carrots, onions, garlic, ground turkey, oregano, red wine, light cream, italian plum, tomato paste, chicken broth, salt, black pepper, pasta, parsley

Taken from recipeland.com/recipe/v/linguine-turkey-bolognese-32326 (may not work)