GROUND TURKEY RAGU WITH TAGLIATELLE RECIPE - (4.6/5)

Ground Turkey Ragu with Tagliatelle Recipe - (4.6/5) image

Provided by á-14060

Number Of Ingredients 17

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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

Steps:

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.