16oz.pastapappardelle, rigatoni, tagliatelle, etc., cooked to package directions
Grated parmesan cheeseto garnish
Instructions
Heat olive oil in a Dutch oven over medium heat. Add the celery, onions, and carrots. Sauté for 7-8 minutes, stirring frequently, or until the carrots and celery are tender and onions are translucent.
Add the turkey to the pan. Sauté for 5-6 minutes, crumbling as you cook, or until the turkey is cooked through and no longer pink.
Add the minced garlic, fennel seeds, dried thyme, and dried rosemary to the pan. Sauté for 2 minutes, or until the garlic is fragrant.
Add the canned tomatoes, tomato paste, sundried tomatoes, balsamic vinegar, and salt to the pan. Stir well to combine. Increase the heat to high and bring the sauce to a boil. Reduce the heat to medium and simmer for 18-20 minutes, stirring periodically, or until the sauce has thickened and turned a darker red color.
Reduce the heat to low. Once the sauce is no longer simmering, stir in the half & half. Stir until combined. Heat the sauce over low for 2 minutes, or until the half & half liquid has evaporated.
Season the sauce with additional salt to taste. Serve tossed with hot pasta and garnished with grated parmesan cheese. Enjoy!
Notes
1. Leftovers last covered in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for 2-3 months.