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Preheat oven to 300 degrees Fahrenheit.
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In a large, oven safe Dutch oven, heat the oil over high heat and add in the ground turkey, seasoned with salt and pepper, and cook while breaking up with a wooden spoon, until no longer pink. Add in the pureed chicken livers and continue to cook until everything is combined and cooked thoroughly, about 10 - 15 mins. Set aside.
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Heat butter in Dutch oven and add in pancetta and cook, stirring frequently until most of the fat from the pancetta has rendered, about 12 - 15 minutes. Add in the onion, carrot, celery, garlic, sage and half the parsley and cook while stirring for about 8 minutes.
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Add back the cooked meat mixture to the Dutch oven and cook until most of the liquid has evaporated, about 10 - 15 minutes.
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Add in the wine and cook while stirring until mostly evaporated, about 20 - 40 minutes. Add chicken broth, pureed tomatoes, half of the milk and cream, bay leaves and half of the parmesan cheese. Bring sauce to a simmer and then transfer to the preheated oven with no lid.
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Cook, stirring and scraping down the sides occasionally (I did this every 30 minutes), until sauce is thick, rich and liquid is almost completely reduced.
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Add in remaining parsley, milk, cream and parmesan cheese and stir. Serve slow-cooked bolognese with your favourite pasta!