Weeknight Turkey "Bolognese"

Ingredients

• 1 pound pd of ground turkey (see note above)
• 28 oz canned tomatoes whole peeled canned
• 0.7 cup carrots diced
• 0.7 cup celery stalks diced
• 4 servings fish sauce 
• 0.5 cup basil fresh chopped
• 1 teaspoon garlic minced
• 4 servings pepper black freshly ground
• 3.5 cups chicken broth low sodium homemade store-bought
• 2 tablespoons olive oil 
• 1 cup onion diced
• 0.5 cup parmesan grated plus more for serving
• 1 pinch pepper red
• 0.5 cup red wine 
• 1 pound pasta like spaghetti 

Equipment

• frying pan
• potato masher
• wooden spoon

Directions

1. Heat the oil in a 12-inch skillet over medium heat until shimmering.
2. Add the onion and a pinch of salt and cook until softened and translucent, about 5 minutes, then add the carrots, celery and chili flakes and cook until softened, about 4 minutes more.
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the meat, gently breaking it apart with a wooden spoon, and cook until no longer pink, 5 to 6 minutes, seasoning generously with salt and pepper.
5. Add the wine and allow to simmer until reduced, making sure not to aggressively boil the meat, about 5 minutes.
6. Add the tomatoes, gently breaking apart the tomatoes as they soften with a wooden spoon or potato masher, then add the stock and raise the heat to maintain a vigorous boil.
7. Add the pasta and cook according the package directions, until al dente. Finish with a splash of fish sauce, then season to taste with salt.
8. Stir in half the basil and cheese.
9. Serve the spaghetti, sprinkling with more basil and cheese at the table.