1. Place a heavy bottomed Dutch-oven over medium heat, add olive oil and heat until the oil starts to shimmer. Add onions, celery, carrot and garlic and cook until the onions are transparent, about 10 minutes. Turn heat to high and add all meats and cook for 15-20 minutes while stirring constantly to prevent large clumps of meat from forming. 2. Once all of the liquid has cooked off and the bottom of the pans starts to brown, add the milk (if you are using it) and simmer until almost evaporated. Add the wine and hand-crushed tomatoes and simmer 15 minutes. Add broth, beef base, thyme and tomato paste and bring to a simmer. Reduce heat to low and simmer for 2 hours or until meat is very tender, and ground turkey is no longer chewy. Season with salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
