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I have yet to cook the meat with the sauce, largely because I don't like the greasy film at the top. I'll add meat to taste after the sauce is cooked. I'm freezing most of it, to have on hand. My mother is half Italian, and my recipe is a mutation of hers, Mario Batali's, and my own ideas about sauce. Last night, I made my first puttanesca sauce as well, and THAT kicked ass.
And, you're absolutely right. Riesling is for drinking, not for sauce. ;)
The Riesling doesn't go in the sauce - it goes in YOU. :-)
I could see adding some spicy italian sausage to this to give it a bit of a kick ... turkey tends to be so bland, I think it would be a good addition.