Heat the olive oil in a deep pot over medium heat until shimmering. 

Add the onions, celery, and carrot. Cook until the onion is translucent and the vegetables are softened, about 6-8 minutes, stirring often. 

Add the garlic, tomato paste, and bacon. Stir until the garlic is fragrant and the bacon fat begins to render, about 1 minute. 

Add the turkey, breaking it apart with the back of your spoon as you stir. As your stir, add in the salt, pepper, basil and oregano. Cook until the turkey begins to brown. 

Stir in the wine and simmer until it is fully reduced, about 5 to 7 minutes. 

As the wine cooks down, pour the tomatoes into a separate bowl and squish them with your hands to break them up into smaller pieces. 

Once the wine is reduced, pour the tomatoes into the pot, cover the pot and reduce heat to low.

The sauce is good after an hour of simmering, but it continues to develop flavor as it cooks down. I usually make the sauce at lunchtime and let it sit on low heat until I’m ready for dinner. After about 6 hours, it has an amazing depth of flavor and it’s the perfect consistency. 

Serve with pasta (preferably a large tube noodle like a Rigatoni or a thick flat noodle like a Pappardelle) and sprinkle with cheese.

Mangia!