Rustic Turkey Bolognese

This recipe is a wonderful and flavorful addition to any menu, perfect for this cold, rainy and wintry weather!  The protein of choice is ground turkey, along with a gaggle of root veggies and aromatics. The smell will perfume the home with soothing and delectable fragrance, calming the mind and body, comforting all that encounter it's intoxicating aura.    I came up with this recipe during my fun with turnips labs and am proud to say that the family loved it, including my 6 year old Bronwyn, who even requested seconds.  There are copious amounts of heart healthy vegetables including the traditional Bolognese ingredients of carrots, celery and onion, also bay leaf, plum tomatoes, garlic and fresh herbs.   I added a satisfying and earthy helping of turnips, which marries well with this long simmering meat sauce.  Egg noodles are featured in this photo, but feel free to embellish your desired noodle, as the sauce will play the leading role.  This recipe makes a large portion, which I halved and used in another fantastic dish to be shared soon.  This will freeze well for later use and makes for a fabulous quick and easy meal, that would normally take hours.
Recipe:
2 lbs. ground lean turkey
2 c. grated turnip
1 1/2 c. grated carrot
1 1/2. c. celery, small dice
1 1/2 c. onion, small dice
4 cloves garlic, pressed or finely minced
1 bay leaf
pinch of red pepper flakes
2 tbsp.butter
2 c. chicken stock
2 -28 oz cans plum tomatoes with juices, crushed with hands
4 tbsp. concentrated tomato paste
1 c. dry white wine, optional
1/2 c. or palmful of fresh herbs like basil, oregano and parsley
olive oil for drizzling
sugar to taste, optional
SPST
Garlic bread and freshly grated Parmesan or Parmigiano Reggiano for serving

In a heavy bottomed pot or dutch oven, melt butter over medium heat and drizzle in about 1 tbsp. olive oil.  Add turnip, carrot, celery, onion, garlic, bay leaf and pepper flakes.
 Stir well to coat and SPST.
Cook until veggies are softened, about 15 minutes.
Brown turkey, broken down into small crumbles in separate skillet , drain and add to veggies.
Add stock, tomatoes, tomato paste, wine, herbs and sugar to taste bring up to a boil.
Reduce heat to gentle simmer, cover loosely and continue to cook for several hours stirring often and sauce is reduced by about 1/3 or to desired thickness.
 Remove bay leaf.
 Stir in herbs.
SPST.
 Divide the sauce at this point if desired and allow to cool completely before storing in air tight container or large resealable bag.
This sauce may be simmered in  the oven also, which is what I did.  Enjoy!!