In a large stockpot, heat oil over medium-high heat. Add the onions, cook, stirring, until
soft, about 3 minutes. Add the celery, carrots, and garlic and cook, for 3 minutes.
Add the turkey, stirring to mix and break up the meat, and cook until no longer pink, about 8
minutes. Season with thyme, Italian and Original Essences, salt and bay leaves.
Add remaining ingredients, except milk, and bring to a boil. Stir, lower heat and simmer
uncovered until thick, 2 to 2 1/2 hours, stirring occasionally to prevent the sauce from
sticking to the bottom.
Remove from heat and discard the bay leaves. Add the milk, and stir well. Adjust seasoning
to taste. Cover to keep warm, or gently reheat before serving. Serve over spaghetti or penne.
Originally Submitted
6/26/2007
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