Turkey Ragu with Polenta

Ingredients

• 4 tablespoons butter 
• 28 ounce canned tomatoes 
• 0.5 cup carrots shredded store-bought finely chopped
• 2 ribs celery from the heart with leafy greens, finely chopped
• 4 cups chicken stock see 
• 1 handful flat-leaf parsley chopped
• 1  bay leaf fresh
• 2 large cloves garlic finely chopped
• 2 pounds pd of ground turkey 
• 2 tablespoons olive oil extra-virgin
• 1  onion finely chopped
• 0.3 cup parmigiano-reggiano grated
• 1 cup cooking polenta quick
• 2 teaspoons poultry seasoning 
• 0.5 cup red wine 
• 2 sprigs rosemary finely chopped
• 4 servings salt and pepper black freshly ground
• 0.3 cup tomato paste 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• whisk

Directions

1. Watch how to make this recipe.
2. In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes.
3. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
4. While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes.
5. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
6. Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.