Pasta with Meat Sauce

This dish is perfect for hiding vegetables in a beautiful meat sauce.   It may seem like a lot of vegetables, but slow cooking blends the sauce together.

Meat and Vegetable sauce:
2 tbs. extra virgin olive oil
1 tbs. unsalted butter
1 cup onion, diced
1 tbs. garlic, diced
1/2 cup of each of the following, diced: carrots, zucchini, asparagus, and celery
2 vine ripened tomatoes with seeds removed, diced
1 pound lean ground turkey
1/2 pound lean ground beef
1/2 cup red whine
1/4 -1/2 cup chicken stock
3 tbs. tomato paste
1 tbs. each:  salt, pepper
1 tbs. each dried: rosemary, basil, parsley, red pepper
Fresh Parmesan wedge: to be grated later
Pasta:
1 LB Linguine Fini
6 quarts salted boiling water
Boil for 6-10 minutes until pasta is slightly undercooked

Directions:
In a large sauté pan, heat 1 tbs. oil and ½ tbs. butter over medium heat.   Add onions and allow to cook and sweat for 2-3 minutes.  Add garlic and cook until lightly browned.  Add turkey and beef, smash meat apart as is cooks with a spoon.  Add salt, pepper and seasonings.  Cook thoroughly until browned.  In second pan, place remaining butter and oil.  Add remaining vegetables, and brown/cook for 3-5 minutes before adding to meat.  De glaze meat and vegetable pan with red wine, scraping bottom of pan with metal spatula.  Add chicken broth and cover for 45min-1hr.  When the meat sauce is almost done, add water to a large pot and bring to boil.  Add pasta and cook until slightly under done, or al dente.  Use spider or slotted spoon to remove pasta and add to meat sauce.  Do not drain pasta, extra pasta water thickens sauce.  Toss pasta in sauce and cover for 3-8 minutes.  When finished, pile on plate and shred fresh Parmesan over pasta.

Sides:
Bake bread sticks and add a nice fresh salad to finish the meal.