Ok, so several years ago, I was lucky enough to spend New Year’s Eve at Sting’s Villa in Tuscany. He and his wife Trudy have a magnificently run household with the most spectacular chefs in Northern Italy. For some reason, I woke up this morning craving a dish that they had served while I was there and that I’ve never quite had anywhere else…here’s what I came up with, but truth be told, it doesn’t hold a candle to Chiara’s sauce.
- 1 medium size onion, minced
- 1 cup carrots, minced
- 2 1/4cups chicken broth, divided
- 1 – 1.5 pounds ground turkey
- 1 cup white wine, divided
- 1 tsp. worcestershire sauce
- 1/2 tsp. garlic salt
- 1 tsp. fresh basil, minced
- 1 – 2 bay leaves
- 1/4 tsp ground nutmeg
- 4 Roma tomatoes, chopped
- 3 tablespoons tomato paste
- 1/2 cup milk
- salt and pepper to taste
- fresh parmesan, shredded or grated (optional)
1. Combine onion, carrots and 1/2 cup chicken broth in a medium saucepan over high heat (I use coarsely chopped onions and carrots, and use an immersion blender to mince). Bring to a boil, reduce heat to medium, and cook until tender (about 10 minutes); add 1/2 cup white wine. Remove from saucepan and cover.
2. In same saucepan, heat either a small amount of olive oil or some chicken broth over medium heat. Lightly brown turkey, then add remaining 1/2 cup of the white wine. Increase the heat to medium high, and cook until most of the liquids have disappeared (be sure to keep stirring to avoid any burning).
3. Return onion/carrot mixture to saucepan, along with remaining chicken broth, worcestershire sauce, garlic salt, basil, bay leaves, nutmeg, chopped tomatoes, and tomato paste. Bring the mixture to a boil over high heat, then reduce to medium low, partially cover, and allow to simmer for 1 hour. Be sure to check on it and stir every once in a while!
4. Just before serving, stir in milk and season with salt and pepper. Serve over vermicelli and top with fresh parmesan.