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1
Add the salt pork to a heavy a 3- to 4-quart saucepan over low heat.
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2
Saute, stirring occasionally, until almost all the fat has rendered, about 8 minutes.
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3
Drain off all but 2 tablespoons of the fat (reserve the rest for another use).
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4
Add the carrot, celery, and onion, stir to combine, and sweat slowly until the vegetables are soft and the onion is translucent, 10 to 12 minutes.
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5
Add the turkey and saute, stirring occasionally, until the meat is cooked through, about 15 minutes.
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6
Stir in the white wine.
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7
In a small bowl, stir the tomato paste into the chicken stock until it dissolves; add it to the turkey mixture and reduce the heat as low as possible.
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8
Partially cover the pan (leave the lid slightly ajar) and simmer 2 hours.
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9
From time to time, stir in a few tablespoons of milkby the end of the cooking time, all the milk should be used up and the sauce should only be slightly liquid.
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10
Meanwhile, add the heavy cream to a small, heavy saucepan and heat gently over low heat.
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11
When it comes to the boil, reduce the heat so it simmers gently.
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12
Reduce by about three-quartersyou should end up with about 6 tablespoons.
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13
When the sauce is cooked, stir in the reduced cream.
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14
Season to taste with salt, black pepper, and a small amount of nutmeg.
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15
Toss immediately with freshly cooked tagliatelle, or cool, cover, and store in the fridge up to 3 days.
