When I first started making Bolognese sauce, I always reached for ground beef. But after years of cooking for my kosher kitchen, I've discovered that ground turkey makes an absolutely delicious version that's lighter on the stomach and easier on the wallet. This turkey Bolognese has all the rich, savory depth you want from a proper meat sauce, but it comes together in about 45 minutes instead of the traditional three-hour simmer. The secret to great turkey Bolognese lies in building layers of flavor from the start. I brown the turkey in batches so it actually caramelizes instead of steaming in its own juices. Then I add a generous amount of finely diced vegetables (what the Italians call soffritto) and let them cook down until they're sweet and concentrated. A splash of dry white wine deglazes all those beautiful brown bits from the bottom of the pot. What really sets this sauce apart is the finishing touch. I stir in a couple tablespoons of tomato paste near the end, which adds an incredible umami depth that makes people think the sauce has been simmering all day. The consistency should be thick enough to coat pasta nicely but not so thick that it clumps. If it gets too thick during cooking, just add a bit more broth. This sauce freezes beautifully for up to three months, so I always make a double batch. It's perfect over any pasta shape, but I especially love it with pappardelle or rigatoni. Serve it with a simple green salad and some crusty bread for a complete meal that feels special enough for company but easy enough for Tuesday night dinner.