Ground Turkey Ragu with Tagliatelle

By á-14060

Lean turkey, tomatoes, spices, fresh herbs, and Parmigiano-Reggiano make a hearty one-pot weeknight dinner that's both easy and delicious.

Ingredients

• 1/4 About 1/4 cup olive oil
• 1 pound ground turkey, dark-and-white-meat blend
• 1 onion, finely chopped
• 1 carrot, grated or finely chopped
• 1 rib celery with leafy top, finely chopped
• 2 large cloves garlic, chopped
• 2 About 2 tablespoons fresh sage, thinly sliced
• 2 About 2 tablespoons fresh rosemary, chopped
• 2 About 2 tablespoons fresh thyme, chopped
• 1/4 About 1/4 cup flat-leaf parsley, chopped
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup dry white wine
• 1 (28-ounce can) whole peeled tomatoes, preferably San Marzano, crushed with your hands
• 1 pound egg tagliatelle or pappardelle pasta
• 2 tablespoons butter
• Parmigiano-Reggiano, freshly grated

Preparation

Step 1

In a Dutch oven, heat the olive oil, four turns of the pan, over medium-high. Add the turkey and cook, breaking into pieces with a spoon, until browned, about 5 minutes. Add the onion, carrot, celery, garlic and herbs; season with salt and pepper. Partially cover and cook until the vegetables soften, about 5 minutes. Add the wine and cook until the wine is reduced to about 1/4 cup, about 3 minutes. Add the tomatoes and reduce the heat to medium-low. Partially cover and cook until the sauce thickens, 15-20 minutes. Remove the bay leaf.

Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook to al dente. Reserve 1/2 cup of the starchy cooking water. Drain the pasta and return it to the pot. Add the butter, half the sauce and the cooking water; toss. Serve topped with more sauce and cheese.