This entrée will transport you into the heart of Italy with just one bite of this juicy, delicious turkey dinner topped with a decadent meat-based sauce that originated in Bologna, Italy.

This entree is perfect for a nice, hearty dinner with family and the best part is that you may have some leftover for lunch the next day.

What you’ll need:

-          2 Tbsp. of extra-virgin olive oil

-          2 medium onions, finely chopped (about 1 1/2 cups)

-          2 celery stalks, finely chopped (about 1 cup)

-          2 carrots, peeled, finely chopped (about 3/4 cup)

-          12 oz. ground turkey (97% fat-free)

-          1 teaspoon of fresh chopped basil

-          3 oz. thinly sliced pancetta, finely chopped

-          ½ cup of dry red wine

-          3 cups (about) of chicken stock, divided

-          3 Tbsp. of tomato paste

-          Kosher salt and freshly ground black pepper

-          1 cup of whole milk

-          1 lb. of tagliatelle or fettuccine (preferably fresh egg)

-          Finely grated Parmesan (for serving)

Directions:

Heat oil in a large, heavy pot over medium-high heat and add onions, celery and carrots. Sauté until soft for 8-10 minutes. Add ground turkey and pancetta; sauté and make sure to break up with the back of a spoon, until browned, for about 15 minutes. Add wine; boil for 1 minute, and stir often and make sure to scrape up browned bits. Add 2 1/2 cups of stock and tomato paste and stir to blend. Reduce heat to a very low setting and gently simmer, stirring occasionally, until flavors meld for 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan and gradually add to sauce. Cover sauce with lid, making sure it’s slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed for about 45 minutes. Add more stock by 1/4-cupfuls to thin if needed. Then add the fresh basil and fold.

MAKE SURE YOU DO THIS AHEAD OF TIME: Ragù can be made 2 days ahead of time. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until it reaches 1 minute before al dente. Drain and reserve 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonful’s if the sauce seems dry. Divide pasta among some warm plates and serve with Parmesan.