The following list of ingredients looks daunting -- it's not. Chances are, other than the ground meat, the fresh sage and the cream, you might have all these lurking in your pantry/fridge. The list of herbs is for dried -- if using fresh (always better, but no big deal in this recipe) double the amount -- more chopping for you! —Veronica
ground dark meat turkey
medium carrot, finely chopped
medium yellow onion, finely chopped
cloves garlic, minced
small tomatoes, cored and finely chopped
homemade or organic chicken broth
chopped sage plus 2 sage leaves
double-concentrate tomato paste, plus more to taste
In a large, heavy saucepan, brown the pork, veal and turkey over medium-high heat. Keep smashing and separating the meat while cooking. Transfer the browned meat to a bowl, and reserve. Return the pan to the stove.
Add olive oil to the pan and place over medium high heat. Add the carrots, onion and garlic, and stir to combine. Reduce the heat to medium and cook until tender, 5 to 10 minutes. Return the meat to the pan. Stir in the tomatoes. Pour in the red wine and bring to a boil. Add the chicken broth and all the herbs and simmer for 30 minutes, stirring occasionally
Stir in the tomato paste and continue simmering for another hour, stirring every 10 minutes or so -- you don't want any sticking or burning. The sauce should reduce and thicken.
Pour in the cream and vodka and cook until sauce is the desired consistency. Season with salt and pepper. Taste, taste, taste -- it's up to you.
Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Drain, then toss with the bolognese.