In a large skillet over medium heat add olive oil, butter, and onions. Cook for 2-3 minutes, stirring often, until onions start to soften. Add carrots, celery, and garlic and cook an additional 3-5 minutes.
Add turkey and spices, stirring often, until turkey is cooked through, about 10 minutes.
Stir in tomato paste, then add crushed tomatoes and simmer for an additional 10 minutes. Stir in parmesan, fresh parsley, and half and half before serving.
Notes
Click on the time in the instructions to start a timer!Refrigerate. Store in an airtight container in the refrigerator for 3-4 days. Freeze. Store in an airtight container in the freezer for 2-3 months. Move to the refrigerator the night before to defrost, and reheat in a skillet over medium heat.Presentation. Top with fresh basil and grated parmesan for presentation!Seasoning. If you don’t want the bolognese to be as spicy, you can leave the red pepper flakes out. You can also substitute chili flakes or a pinch of cayenne pepper.