Turkey Bolognese Sauce

This is a great switch for traditional marinara sauce.  I loved the flavor - not too sweet, the creaminess and the surprise veggie.

Turkey Bolognese Sauce (adapted from Better Homes and Gardens)

• 1 lbs.  ground turkey (lean, but not the leanest, 93% worked well)
• 1  large  onion, chopped (1 cup)
• 2  medium  carrots, chopped (1 cup)
• 3  cloves  garlic, minced
• 1  cup  half-and-half or milk
• 1  cup  chicken broth
• 1  Tbsp.  red wine vinegar
• 1  28-oz. can  petite diced tomatoes (undrained)
• 1  6-oz. can  tomato paste
• 2  tsp.  Italian seasoning, crushed
• 1/2  tsp.  ground black pepper (or more to taste)

In your largest skillet brown ground turkey, onion, carrot, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.

Add half-and-half. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until half-and-half is nearly evaporated. Stir in broth, then vinegar. Return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly evaporated. Stir in tomatoes, tomato paste, seasoning, and pepper. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until thickened.

Serve over your favorite noodles or even rice.

EXTRA STEP:  For my picky eater, I took about half of the sauce and blended it until smooth then mixed that sauce with his noodles.  I added the rest back to the original sauce and I loved it that way!  The texture of the ground sauce mixed with the creaminess of the half and half made me think of a cheesy lasagna while I was eating.