Turkey Bolognese

Heat oil over medium heat in large saucepan or dutch oven. 2. 2 tablespoons olive oil Saute carrots, celery, onion until veggies start to soften, about 5 minutes. Then add garlic and saute an additional minute. 3. 2 medium carrots,1-2 stalks celery,1 medium yellow onion,4 large garlic clove Add ground turkey and cook for 5-7 min until no pink remains, breaking it up with a wooden spoon as it cooks. 4. 1 lb ground turkey Stir in salt, pepper, italian seasoning and cinnamon 1 teaspoon salt,½ teaspoon ground pepper,1 Tablespoon Italian seasoning,Pinch of cinnamon or nutmeg Add tomatoes, broth and tomato paste and stir to combine, breaking up tomatoes with a wooden spoon. 5. 1 cup low sodium veggie broth,1 28-ounce can whole peeled San Marzano tomatoes or plum tomatoes,3 Tablespoons tomato paste Bring the sauce to a boil, then lower the heat and let simmer for 20-30 minutes, until it starts to thicken, stirring occasionally. 6. While the sauce is simmering, cook pasta according to package directions. Before draining, reserve some of the pasta water to save for later. 7. 1 lb Tagliatelle Taste the sauce and add additional salt, black pepper, or additional seasoning as desired. If you want more of a liquidy sauce you can now add some of the reserved pasta water to the sauce, if desired. 8. One pasta is done cooking, portion onto a plate and top with the turkey bolognese. 9. Sprinkle fresh parmesan and fresh herbs on top, if desired.