Turkey Bolognese

Fill a large pot with water about 2 inches from the top. Place on the stove and turn the heat to high and let come to a boil. Place a colander in the sink.

Measure the wine and open the can of tomatoes. Place them and your spices near the stove.

Chop the onion, carrots, and garlic in the food processor (or by hand, by all means!). To use the processor, first peel, then quarter the onion and carrots; smash and peel the garlic. Put in the processor and pulse several times until chopped.

In another large pot (enameled cast iron or stainless steel), heat the oil over medium-high heat until it shimmers (1 to 2 minutes). Add the chopped vegetables and ½ teaspoon of the salt and cook, stirring often with a wooden spoon, until tender, 8 to 10 minutes. Add the tomato paste and cook, stirring, for 2 minutes.

Add the wine to the vegetables and stir until it evaporates, about 1 minute. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, 5 to 6 minutes. Add the tomatoes, oregano, red pepper, black pepper (about 12 turns on a pepper mill), and the remaining ¾ teaspoon salt. Lower the heat to medium-low and simmer (low boil), stirring occasionally, for 10 minutes. Break up the tomatoes with your spoon as they cook. Wash the parsley, then chop it by hand and stir it into the sauce.

When the water comes to a boil, add the pasta and cook according to the package directions. Once the pasta is al dente, drain it and add it to the sauce. Stir well to coat, then stir in the Parmesan. Taste for salt - you may want to add a little more. Serve the pasta topped with more Parmesan.