Turkey Bolognese

Directions

1. 1
   Heat 2-3 tablespoons of the olive oil in a large heavy pot over medium-high heat. Add the sausages and cook, turning them occasionally, until browned all over - about 10 minutes. Remove the sausages to a plate.
2. 2
   Add the ground turkey to the pot and add salt and pepper to taste. Cook, stirring occasionally, for 10 minutes, or until browned. Remove to a separate plate.
3. 3
   Add another 2-3 tablespoons of olive oil to the pot and add the onion and garlic. Cook until they soften and just begin to brown - about another 10 minutes.
4. 4
   Add the tomatoes and their juice along with about a 1/2 cup of water (used to swish out the cans).
5. 5
   Add the ground turkey, stir the sauce well and then nestle in the turkey sausages. Bring the sauce to a boil, season to taste with salt and pepper(doesn't really need much-if at all-salt at this point). Turn the heat to low.
6. 6
   Cover almost completely iwth a lid (letting the steam escape from one side) and gently simmer for about 4 hours - adding splashes of water every hour or so if the sauce is drying out at all.
7. 7
   Uncover the sauce and stir in the tomato paste. Barely cover the pot this time and simmer for another hour.
8. 8
   When it's almost time to serve, bring a large pot of water to a boil and salt generously. Add the rigatoni and cook according to the pacakage directions.
9. 9
   Serve the sauce over the cooked rigatoni with a good grating of Parmesan cheese on top.