Emily Blunt’s Turkey Bolognese

Adapted from Food Network

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• 2 tablespoons unsalted butter, plus 2 tablespoons for serving
• 2 tablespoons olive oil
• 1 medium onion, roughly chopped
• 3 small or 2 large carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 3 cloves garlic
• 1 1/2 pounds ground turkey
• 1 cup dry white wine (Italian), I use 3/4 cup
• One 6-ounce can tomato paste
• 1 cup whole milk
• 2 bay leaves
• 1 Parmesan rind
• 1 1/2 teaspoons Kosher salt
• Freshly ground black pepper
• 1 (28 oz) can crushed tomatoes (my addition)
• 1 pound fusilli
• 1/2 cup freshly grated Parmesan cheese
• Freshly torn basil, for serving

For original cooking instructions, click on link for Food Network.

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1. Preheat the oven to 300-F.
2. Add carrots and celery to food processor. Pulse a few times to get the mincing started. Add onions, and garlic, process until all the vegetables are very finely chopped.
3. Heat butter and oil in a shallow heavy-bottomed skillet. Add vegetables and 1/2 teaspoon kosher salt; cook, stirring occasionally, until softened, about 7 minutes.
4. Add tomato paste and stir until incorporated.
5. Add turkey, 1 teaspoon kosher salt, and freshly cracked pepper, to taste; cook, breaking up the turkey, until starting to brown, about 5 minutes.
6. Add the wine and reduce slightly.
7. Add the milk, bay leaves, and Parmesan rind; cook down for 3-4 minutes.
8. Cover and transfer to preheated oven; bake for 45 minutes.
9. Remove bay leaves and Parmesan rind.
10. Meanwhile, cook the pasta according to package directions, then drain (reserving 1 cup of pasta water).
11. Pour the pasta back into the pot, add the reserved water, butter, and grated Parmesan cheese; mix.
12. Add the pasta to the sauce and stir to coat. Sprinkle with extra Parmesan and torn basil.