To roast the tomatoes, line a baking sheet with foil. Wash the tomatoes and score the bottom of the tomatoes with an “x”. Drizzle 1 tablespoon of olive oil over the tomatoes. Add a sprinkle of salt. Roast under an oven broiler about 4 inches from the flame.
When charred, turn over and roast the other side. Remove from the oven and cool until cool enough to handle.
Peel the tomatoes.
Dice the tomatoes and set aside.
Make the turkey sausage using the recipe below.
To a Dutch oven or large saucepan or stock pot, heat 2 tablespoons of olive oil. Add the minced onion, carrots, and celery and saute until slightly soft. Add the garlic and shallots and continue cooking until soft. Remove to a bowl.
Add the ground beef and ground turkey or prepared turkey sausage. Brown over medium high to high heat, breaking the meat into small pieces as it browns.
Add the wine in and stir well to remove the meat pieces from the bottom of the pan. Add the onion mix back in, followed by the diced tomatoes, anchovy paste, milk, cream, tomato paste, water, balsamic vinegar, nutmeg, and parmesan. Stir and simmer covered with the lid partially cracked for 1- 1 ½ hours.
Serve over gluten free pasta or gluten free polenta. Top with freshly grated parmesan cheese and minced parsley and basil.