Bolgonese:

EVOO
1 1/2 lbS ground turkey (Or ground chuck)
1 onion, chopped
2 stalks of celery, finely chopped
2 to 4 cloves garlic minced
2 to 3 tablespoons fresh chopped Italian parsley
1 to 2 Tablespoon dried basil
1 tablespoon teaspoon dried oregano,rosemary
Pinch of hot red pepper flakes
1/2 C. white wine
1/2 C. milk
1 C. beef broth
2 to 3 large cans chopped tomatoes

Saute chopped onions and celery in olive oil until softened. Add minced garlic and cook for a minute or two. Add the meat and saute until no longer pink. Add milk and simmer until it has evaporated. Add 1/2 cup white wine and simmer until wine has evaporated. Add the dried herbs and fresh parsley. Coarsely puree tomatoes and add to the pot.Add chicken broth and simmer for at least 2 hours on low heat.