Ingredients:· ½ cup Oli + Ve extra virgin olive oil of your choice· 4-5 pounds dark and light turkey meat, cut into 1 by 3 inch chunks· ½ cup pancetta, minced (sub prosciutto)· 1 cup crumbled Italian sausage, half sweet, half hot· 3 cups diced onions· 2 cups diced carrots· 3 cups diced celery· ¼ cup minced garlic· Big pinch crushed red pepper· 1 ½ T finely chopped fresh rosemary· 1 ½ T finely chopped fresh sage· 3 T finely chopped Italian parsley· Salt· Freshly ground black pepper· 1 Cup dry red wine or white wine· 8 cups canned whole tomatoes, with their juice, crushed· 1 pound penne or rigatoni pasta· 1 cup grated parmesan cheesePreparation:Prep time: 60 minutesCoat the bottom of a large skillet with the extra virgin olive oil and heat over medium heat. Add the turkey meat, pancetta and sausage and cook until the meat begins to brown. Add the onions, carrots, celery, garlic, rosemary, sage and 1 ½ teaspoons of the parsley. Season with salt and pepper to taste and cook for 10 to 15 minutes. Add the wine and simmer until reduced by half. Add the tomatoes to the pan with enough water to cover all the ingredients. Bring to a simmer and cook the sauce for 1 ½ hours, adding more water if needed.Bring a large pot of well-salted water to a boil. Add the pasta and cook until very al dente, do not overcook! Drain, reserving 2 cups of the cooking water. Add the pasta to the sauce with ½ cup of the cooking water. Simmer 2 to 3 minutes for the pasta to absorb some of the sauce. If the mixture seems dry, add a little more pasta cooking water. Adjust the seasonings. Toss and serve sprinkled with the grated parmesan and the remaining parsley.Courtesy of Stonesthrow Winery – check them out at www.stonesthrowwinery.com!