Makes 10 Cups
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium celery ribs, finely chopped
2 medium carrots, finely chopped
2 garlic clove, finely chopped
1 1/2 pounds ground turkey
2 tablespoons tomato paste
1 cup dry white wine
1 cup chicken broth
1 28-ounce can Italian peeled tomatoes, drained and finely chopped
1/2 teaspoon freshly grated nutmeg
Salt and pepper to taste
1/2 cup heavy cream
In a large saucepan, melt the butter with the oil over medium heat. Add the onion, celery, carrots, and garlic and cook until tender and golden, about 20 minutes. Stir in ground turkey and cook, stirring often, until browned, about 15 minutes. Stir in the tomato paste, wine, and broth and bring to a simmer.
Scrape the mixture into the slow cooker and add the tomatoes, nutmeg, and salt and pepper to taste. Cover and cook on low for 6 hours, or until thick. Stir in the cream and cook for 15 more minutes.
Note: I saved the liquid from the can of tomatoes and added it to the crock pot also.