Better Than Beef Bolognese (Turkey& Pork)

Heat olive oil and butter in a Dutch oven over medium heat until the butter melts and sizzles.

Add the diced onion, celery, carrot, and a pinch of salt; sauté for 7–8 minutes until the vegetables soften and the onion becomes translucent.

Increase the heat to high and add the ground turkey and ground pork, breaking the meat into very small crumbles with a wooden spoon; cook for a few minutes until browned.

Stir in 1 cup of whole milk and simmer, stirring occasionally, for 6–7 minutes until the milk reduces by about 75%, adding richness and tenderness to the meat.

Season with freshly ground black pepper and freshly grated nutmeg, mixing the spices thoroughly into the sauce.

Add the white wine and continue to simmer, stirring occasionally, until the wine reduces and almost disappears.

Mix in the tomato paste, a pinch of cayenne pepper, the crushed San Marzano tomatoes, and the chicken broth (or water); stir well.

Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook slowly for 2 hours, stirring occasionally.

Taste and adjust seasoning with additional salt or pepper if needed.

When the sauce is ready, transfer a generous ladle of sauce to a large skillet, add a splash of the pasta cooking water, and bring to a gentle simmer.

Add the cooked pasta to the skillet and toss for about 1 minute, allowing the pasta to finish cooking in the sauce and absorb its flavor.

Remove from heat, stir in the freshly grated Parmesan cheese and a pinch of salt, then sprinkle with chopped Italian parsley.

Serve the Bolognese in shallow bowls, topping with extra Parmesan and parsley if desired.