Turkey Ragu

1. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and garlic, cook, stirring until softened and golden, 3 to 5 minutes.

2. Add the turkey, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add the tomatoes, milk, 1/2 to 1 cup of water and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until slightly thickened, about 20 minutes. Season the sauce to your taste with salt, pepper, and Italian seasonings.

3. Meanwhile, bring a large pot of salted water to a boil and cook the pasta as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan cheese.

Refrigerate or freeze any leftover ragu for later use. It will last in the freezer for 1 month.