Pasta Bolognese #2

I posted a quick version of this sauce a while back but when I have the time this is the version I make. I make mine with ground turkey instead of beef for health reasons but you could use just about any ground meat you like. This sauce needs 3 hours of cooking time which is why I need the good part of a day to make it.

2 large onions, peeled, halved and cut into thirds
3 large ribs of celery, cut into 2 inch chunks
4 large carrots, peeled and cut into 2 inch chunks
5 cloves of garlic, peeled
extra virgin olive oil
salt and pepper
2 pounds ground turkey
1 8 oz can tomato paste
1 28 oz can of san marzano tomatoes
2 teaspoons fresh thyme leaves
2 bay leaves
6 large basil leaves, minced
1 small handful fresh italian parsley leaves, minced
1 bottle of red wine(pick a bottle you like to drink)
water

Place the onions, celery and garlic in a food processor and pulse until you have a coarse paste. Remove the paste from the processor bowl and repeat with the carrots. Pour enough olive oil into the bottom of a large pot to coat and heat over medium/high heat. Add the veggies, season well with salt and pepper, and cook, stirring occasionally, for 20 minutes. The water from the veggies will be evaporated and they will have begun to brown. Don't skimp on this step, the browned veggies are the flavor in the sauce. Add the ground turkey,break apart and let it brown with the veggies for another 20 minutes. Add more salt and pepper to the pot. Place the tomato paste and the san marzano tomatoes in the food processor. Pulse until the tomatoes are pureed. Add the tomato mixture to the meat and veggies. Cook for 4 minutes and add the entire bottle of red wine. Adjust the salt and pepper again if necessary. Cook until the wine has reduced by half. Add enough water to the pot until it covers the meat by 1 inch. Reduce the heat to simmer. Add the thyme and bay leaves As the sauce continues to cook you will have to keep adding water, 2-3 cups at a time. The sauce will cook for 3 1/2 hours with you adjusting the water and stirring as needed. In the last 30 minutes of cooking, heat the water for the pasta and add the basil and parsley to the sauce. Season the water well with salt. It should taste like sea water. Cook the pasta until it is al dente. Add some of the sauce to a large skillet. Drain the pasta well and add it and 1/2 a cup of cooking water to the skillet. Cook over high heat to combine. Season with parmesan cheese and serve.