Linguine Turkey Bolognese

2 tb Extra-virgin olive oil

1 Celery stalk with leaves,

-finely chopped 1 md Carrot, finely chopped

1 md Onion, finely chopped

2 cl Garlic, finely chopped

1 1/2 lb Ground turkey

1 tb Dried oregano

1/2 c Dry red wine

1/2 c Half-and-half

1 cn Plum tomatoes, crushed

-slightly, with juices -(28 oz) 2 tb Tomato paste

1 c Defatted chicken broth

Salt to taste Freshly ground black pepper -to taste 1 lb Cooked linguine

2 tb Chopped flat-leaf parsley,

-for garnish To lighten a traditional Bolognese sauce, I substituted lean ground turkey for the more traditional ground beef. It`s necessary to taste and adjust seasonings as you go along, since the flavor of turkey is not as strong as beef. I`ve added a generous amount of oregano and garlic for spice and sauteed the meat in extra-virgin olive oil for more flavor. Have patience with this sauce - the long, slow simmer is what makes it so delicious. Freshly grated Parmesan is perfect to serve alongside. 1. Place oil in a large, heavy pot over medium-low heat. Add the

celery, carrot, onion and garlic, then cook 8-10 minutes, stirring occasionally. 2. Raise heat to medium and add the ground turkey and oregano. Cook

for about 8 minutes, stirring and breaking up the meat, until it begins to brown. 3. Add the wine and simmer for about 10-12 minutes. Add the

half-and-half and simmer until nearly reduced, about 6-8 minutes. 4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer

and cook over medium-low heat, partially covered, for 1 hour, stirring a few times. Season to taste with salt and pepper. 5. Serve hot over just-cooked linguine and sprinkle with chopped

parsley. Per serving: 317 calories, 10 grams fat, 89 milligrams cholesterol.