Categories: Pasta, Poultry 
      Yield: 8 servings 
  
      2 T  Extra-virgin olive oil 
      1    Celery stalk with leaves, 
           -finely chopped 
      1 md Carrot, finely chopped 
      1 md Onion, finely chopped 
      2 cl Garlic, finely chopped 
  1 1/2 lb Ground turkey 
      1 T  Dried oregano 
    1/2 c  Dry red wine 
    1/2 c  Half-and-half 
      1 cn Plum tomatoes, crushed 
           -slightly, with juices 
           -(28 oz) 
      2 T  Tomato paste 
      1 c  Defatted chicken broth 
           Salt to taste 
           Freshly ground black pepper 
           -to taste 
      1 lb Cooked linguine 
      2 T  Chopped flat-leaf parsley, 
           -for garnish 
  
  To lighten a traditional Bolognese sauce, I substituted lean ground 
  turkey for the more traditional ground beef. It's necessary to taste 
  and adjust seasonings as you go along, since the flavor of turkey is 
  not as strong as beef. I've added a generous amount of oregano and 
  garlic for spice and sauteed the meat in extra-virgin olive oil for 
  more flavor. Have patience with this sauce - the long, slow simmer is 
  what makes it so delicious. Freshly grated Parmesan is perfect to 
  serve alongside. 
   
  1. Place oil in a large, heavy pot over medium-low heat. Add the 
  celery, carrot, onion and garlic, then cook 8-10 minutes, stirring 
  occasionally. 
   
  2. Raise heat to medium and add the ground turkey and oregano. Cook 
  for about 8 minutes, stirring and breaking up the meat, until it 
  begins to brown. 
   
  3. Add the wine and simmer for about 10-12 minutes. Add the 
  half-and-half and simmer until nearly reduced, about 6-8 minutes. 
   
  4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer 
  and cook over medium-low heat, partially covered, for 1 hour, 
  stirring a few times. Season to taste with salt and pepper. 
   
  5. Serve hot over just-cooked linguine and sprinkle with chopped 
  parsley. 
   
  Per serving: 317 calories, 10 grams fat, 89 milligrams cholesterol.